Chicken/7 recipes

Retro cucumber gelatin ring mold filled with a lemon-tarragon chicken salad. An elegant, make-ahead appetizer or luncheon centerpiece that's cool, creamy, and refreshing.

Fennel risotto with arborio rice, butter, Parmigiano-Reggiano, and a hint of nutmeg. Creamy Italian comfort food where sweet, anise-scented fennel melts into every spoonful.

Costs about $10 to serve a family since adult can have 2 halfs with mashed potato and mini carrots etc and children can have 1. This is my first Recipe so here goes.

Pollo Euscaro, a Basque-style chicken braised with eggplant, mushrooms, tomato, peppers, and white wine in a covered casserole. One-pot comfort food from the Pyrenees.

Lizzie's pork chops: browned pork chops braised an hour in a garlicky chicken broth. A four-ingredient weeknight dinner that turns out fork-tender every time. Serve over rice or mashed potatoes.

Velvety roasted-color red pepper bisque finished with baby shrimp, bay scallops, and corn. A light, dairy-free puree with a tangy lift from tarragon vinegar and lime juice.

Hearty chicken pot pie with mushrooms, carrots, potatoes, and celery in a creamy thyme gravy, crowned with a golden cornmeal muffin crust. A Southern twist on a comfort classic.

Creamy leek and potato soup for two, simmered in chicken stock with milk and cream. Smooth, comforting, and garnished with fresh chives.

Chilled cucumber cream soup with whipping cream, chicken broth, and butter. Cooked cucumbers and onions are blended silky smooth, then served cold for a refreshing summer starter.

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

A easy and scrumptious casserole that will be your family's favorite for years to come.

Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.

Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

Bacon-wrapped rumaki with marinated chicken livers, water chestnuts, and scallions broiled until the bacon crisps. A retro tiki bar appetizer with soy-sherry-ginger soak.

A dish that has all the great tastes enjoyed in eating Buffalo wings dipped in blue cheese. Great dish for parties!