Chicken/8 recipes

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

A white sauce chicken lasagne layered with spinach, cottage cheese, mozzarella, and Parmesan. The buttery basil-scented béchamel makes this a creamy, comforting alternative to red sauce lasagna.

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.

Chilled cream of fennel soup pureed silky-smooth with fresh tarragon, lemon juice, and half-and-half. A cool, elegant starter with a subtle anise flavor that's ideal for warm-weather entertaining.

Chinese sweet and sour soup with chicken: a quick 30-minute soup of thin-sliced chicken, mushrooms, and beef broth balanced with vinegar and sugar. Served with lemon slices.

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

Parmesan-breaded chicken breasts layered with melty mozzarella and mushrooms, then baked until golden and bubbly. A make-ahead casserole the whole family will fight over.

This is absolutely fantastic, delicious and yummy.

Baked orzo with crumbled feta, kasseri cheese, fresh dill, heavy cream, and olive oil. A rich Greek-style pasta side dish that can be assembled a day ahead and baked before serving.

Cold pasta salad with smoked turkey, corn, red onion, and a tangy barbecue-tomato dressing. Tossed with rotini and topped with sliced green olives. Great for picnics and potlucks.

Pan-fried chicken breasts with colorful bell peppers in a quick pan sauce. This 40-minute Mexican-inspired dinner delivers restaurant-quality results from everyday ingredients.

Chicken cacciatore braised in tomato sauce with onions, garlic, oregano, and bay leaves. A rustic Italian hunter-style chicken simmered tender and served over spaghetti or noodles.

Shahi chicken curry with cashew nut paste, cream, garam masala, and golden raisins in a rich tomato-spice sauce. A royal Mughlai-style Indian chicken dish.

Italian lentils with sausage simmers fresh sausage in broth while earthy lentils cook with sage, soffritto, and tomato paste. A rustic Umbrian-style main or New Year lucky dish.

Marinated chicken breasts topped with sliced tomato and melted mozzarella, broiled until bubbly. Served over rice pilaf with steamed broccoli for a complete weeknight dinner.