Chicken/4 recipes

Grilled Gulf Red Snapper with Basil Lime Sauce recipe

Mushroom and celery root soup with dried and fresh mushrooms, pear, Spanish onion, and a touch of cream pureed into a thick, earthy bisque. Freezes for up to 3 months. Despite the title, this is a rich pureed soup, not a salad.

City chicken is a Depression-era classic of cubed beef, pork, and chicken stacked on skewers shaped like drumsticks, dredged in egg-milk and flour, then slow-baked until fork-tender. Old-school Pittsburgh comfort.

This is a great first time pad thai recipe. You will need some special ingredients to get started but once you have added them to your pantry this makes a great weeknight meal.

Five-spice chicken thighs in a soy, sherry, ginger, and brown sugar sauce, cooked in the microwave in 30 minutes. The pan juices thicken into a glossy sauce spooned right over the top.

Tequila-lime marinated chicken sizzles with peppers and onions for bold Southwestern fajitas that bring the heat without the restaurant price.

Freezer-friendly chicken and dumplings casserole in creamy white sauce with broccoli, peas, and melted cheese topped with homemade drop biscuit dumplings. Make ahead and bake from frozen.

Italian Sunday gravy with browned chicken legs and thighs, hot Italian sausage, hand-crushed tomatoes, red wine, and garlic. Serve over pasta with freshly grated Parmesan.

Wild rice and bulgur pilaf simmered in chicken broth with tarragon, onion, and parsley. A nutty, low-calorie whole grain side dish with two textures in every bite.

Rich pastry crust made with lard and schmaltz (chicken fat) for an extra-flaky, savory pie shell. The traditional savory pie pastry built on rendered animal fats for unmatched flavor and tenderness.

Whole roast chicken brushed with butter, lemon juice, and fresh savory herb. Four ingredients, juicy meat, crisp golden skin in 90 minutes.

Lemon herb broiled chicken basted with melted butter, fresh lemon juice, and marjoram. Just 5 ingredients for golden, juicy broiled chicken with a bright citrus-herb finish.

Chilled summer squash soup with fresh herbs: a silky cold soup of zucchini, crookneck, and pattypan squash pureed with basil, parsley, and buttermilk. A summer lunch or starter for six.

Chicken liver and spaghetti bake combines ground beef, sauteed chicken livers, and slow-simmered tomato sauce over thin spaghetti. Hearty old-school baked pasta casserole with deep meaty flavor.

Crockpot chicken tortilla casserole layers shredded chicken, cream of chicken soup, green chili salsa, tortillas, and cheese. Hands-off slow cooker enchilada-style dinner.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.