Chicken/2 recipes

Microwave chicken gravy with mushrooms, made with schmaltz and butter for deep flavor. Smooth, rich, and ready in 15 minutes with no stovetop babysitting needed.

Creamy chicken salad with sweet pickle, onion, and mayonnaise blended in a food processor for a smooth sandwich-style spread. The 5-minute lunch fix that makes the most of leftover chicken breast.

Chinese hot and spicy chicken stir-fried with ginger, sherry, dried chilies, and star anise pepper, simmered in a sweet-sour-savory soy sauce. Sichuan-style weeknight chicken main.

Grecian chicken and potatoes baked in a lemon-oregano-garlic marinade, with sliced red potatoes roasted over onions in buttery lemon broth. Classic taverna-style Sunday dinner.

Chicken with peppers and onions, boneless thighs seared golden and folded into sweet bell peppers cooked down slow with a splash of red wine vinegar and a pinch of sugar. A one-skillet weeknight classic.

Try this succulent chicken dish made with chopped shallots and crescent rolls.

Flour-coated chicken pieces browned in a skillet, then simmered in a sweet-tart cranberry sauce with orange and lemon juice. A one-pan comfort dinner ready in an hour.

Chicken drumsticks cooked with potatoes, tomatoes, zucchini, and onions in one dish, finished with crispy bacon and fresh parsley. A complete harvest-style dinner for six made in the microwave.

Fruity chicken salad with mandarin oranges, green grapes, toasted almonds, and a zesty lime-nutmeg mayo dressing. No cooking needed, just 15 minutes to assemble.

Turmeric oyster crackers are a microwave snack mix flavored with garlic, dill, and chicken bouillon. A golden, savory twist on seasoned crackers for parties, salads, and soup toppers.

Add some sophistication to your dinner in a hurry with this savory soup that will have you licking your spoon!

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Chinese chicken with fermented black beans (dow see), green peppers, and sherry in a savory sauce. A classic Cantonese wok dish with proper velveting technique.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Bone-in chicken chunks marinated in wine and soy, wok-fried with mushrooms, celery, water chestnuts, and silky cornstarch gravy.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.