Chicken/8 recipes

Think Reuben sandwich, but with chicken. Boneless breasts baked with tangy sauerkraut, melted provolone, and Russian dressing. Only 30 minutes start to finish.

Potage Creme de Cresson (Cream of Watercress Soup) recipe

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.

Chive vichyssoise is a chilled potato-leek soup made lighter with buttermilk instead of cream. Silky, tangy, and brightened with lemon juice and a dash of hot sauce.

Chinese red-cooked chicken drumsticks with chestnuts braise crispy fried chicken in dark soy sauce, sherry, five-spice, and rock sugar until glossy mahogany. A classic hong shao technique for festive Chinese dining.

I make this chicken and roast beef muffulettas very often. Last year for super bowl, they were even not enough. My friends kept asking me for more of these sandwiches...

Try this dish that brings memories from the Eastern Hemisphere and a taste you will love.

Hearty cure-all chicken noodle soup simmered 3 hours with a whole chicken, turkey wing, root vegetables, and garlic. The pureed veggies melt into a rich, silky broth that heals what ails you.

Southern-style chicken spaghetti with boiled chicken, Velveeta with peppers, red bell pepper, and celery. The spaghetti cooks directly in the chicken broth for maximum flavor.

Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.

Try this scrumptious casserole that is made with cream of mushroom soup and beef consomme.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.

Chicken Hawaiian with pineapple tidbits, cream of chicken soup, soy sauce, and green pepper served over rice and topped with butter-toasted slivered almonds.

Chicken Regency salad with artichoke hearts, water chestnuts, green olives, and butter-toasted pecans in Italian dressing. Marinated overnight for deep flavor, served cold on lettuce.

Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.