Chicken/9 recipes

A microwave chicken casserole with cubed chicken, mushrooms, breadcrumbs, eggs, and pimentos, topped with chicken mushroom gravy. A retro weeknight dinner that's done in 30 minutes flat.

Paprika chicken drumsticks rub chicken legs with sweet paprika, then pan-fry in olive oil until crisp and deeply flavored. Three ingredients, ready in 10 minutes.

Tender soy-marinated chicken strips top fresh spinach with tart apples, crunchy peanuts, and sweet raisins, all tossed in a maple curry vinaigrette that's sweet, tangy, and warmly spiced.

Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.

Curry-scented jasmine rice pilaf studded with dried cranberries, currants, pears, figs and toasted sunflower seeds. Fragrant, jewel-toned side dish for roasted chicken, pork or holiday tables.

Veal stew braised in sour cream and white wine with mushrooms, onions, and Worcestershire sauce. A rich, old-world Dutch oven stew served over curried rice.

Capital chicken skillet with artichoke hearts, mushrooms, port wine, and tarragon in a creamy sauce over rice. A low-fat, one-pan dinner with a touch of elegance.

Dump-and-bake chicken and rice casserole with cream of mushroom soup and onion soup mix. Six ingredients, 15 minutes of prep, and the oven handles the rest.

Canned refried beans transform into a velvety smooth soup with chicken broth, green chilies, and cilantro, topped with melted cheese and sour cream for a quick Mexican-inspired meal ready in 20 minutes.

Classic Italian-American chicken parmesan baked instead of fried for lighter comfort food. Dijon-kissed breasts get a parmesan breadcrumb crust, then nestle into homemade tomato-basil sauce for pure weeknight magic.

Oven-baked crispy fried chicken with a flour, bread crumb, and paprika coating. All the crunch of fried, none of the oil splatter, ready in about an hour.

Chicken chili con carne with ground chicken breast, kidney beans, sweet peppers, and crushed tomatoes, finished with melted Monterey Jack. A leaner, weeknight take on classic chili that simmers in one skillet.

Moghlai chicken braised with whole cardamom, cloves, cinnamon, and bay leaves in a spiced yogurt sauce with toasted almonds and raisins. A rich Mughal-style curry.

Potage Parisienne is a classic French potato and leek soup thickened with a butter-flour roux and finished with heavy cream. Two pots merge into one velvety, elegant bowl.

Chicken with forty cloves of garlic braised in olive oil, vermouth, and tarragon under a sealed lid. A classic French dish where the garlic turns soft and buttery enough to spread on bread.

Homemade liver-sage sausage with chicken livers, veal, bacon, capers, and white wine. Marinated overnight, ground, and stuffed into casings or shaped into patties for the grill.