Chicken/8 recipes

Cumin-rubbed chicken baked with olives and lemon creates an aromatic one-pan dinner with Mediterranean flair perfect for busy weeknights or meal prep.

French-style skillet chicken and potatoes for two with a silky Dijon mustard, tarragon, and white wine sour cream sauce. Elegant enough for date night, easy enough for Tuesday.

Gourmet pork chops braise center-cut chops in a creamy white wine and mushroom sauce with onion soup mix and a kick of chili-garlic paste. Stovetop dinner finished with sour cream.

Tropical chicken salad with rice, pineapple, banana, grapes, and coconut in a light yogurt-mayo dressing. No cooking required, just toss and serve for a refreshing lunch in 10 minutes.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Slow cooker chicken casserole with mushrooms, artichoke hearts, dry sherry, and tarragon. A set-it-and-forget-it crockpot dinner that cooks 8 hours on low and finishes with a quick thickened pan sauce.

Deep-fried chicken in a ginger-brandy batter with a sweet and sour brown sugar-soy glaze, topped with chopped macadamia nuts. Hawaiian-inspired over rice.

Oyster beef stir fry marinates thin flank steak slices in oyster sauce, soy sauce, and sherry, then woks them fast with sesame oil, scallions, and shredded iceberg lettuce. A quick Chinese classic.

Classic Alsatian choucroute garni with pork spareribs, kielbasa, sauerkraut, potatoes, and bacon braised in white wine and chicken broth. Hearty, slow-baked comfort.

Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.

Grilled chicken marinated overnight in teriyaki, dry sherry, fresh ginger, crushed fennel seeds, orange zest, and honey. Sticky, smoky, and packed with Chinese-inspired flavor.

A hearty and scrumptious casserole made with hash brown potatoes, cheddar cheese and sour cream.

Black bean chicken stir-fry with soy-marinated chicken breast in a glossy black bean sauce. Cantonese takeout classic that comes together in 15 minutes once the wok is hot.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Slow-cooker chicken with orange juice concentrate, cinnamon, cloves, halved grapes, and toasted almonds. The Spanish Mission-style sweet-savory braise with hot sauce kick.

Honey golden chicken roasted with lemon, ground ginger, and a honey-oil glaze, basted until deeply golden and caramelized. A simple, four-ingredient roast chicken with sticky, sweet skin.