Chicken/2 recipes

A surf-and-turf casserole loaded with chicken, shrimp, clams, and mushrooms in a savory tomato-sherry sauce. Bake it covered and let the oven do the heavy lifting for an impressive weeknight dinner.

Vietnamese peanut sauce (nuoc leo) with chicken livers, crunchy peanut butter, tahini, and dark soy sauce. A rich, savory dipping sauce for spring rolls, grilled meats, and rice paper wraps.

Cantonese chicken and snow peas stir-fry: chicken velveted for silky tenderness, then tossed with snow peas, bamboo shoots, and shiitake in a glossy oyster sauce. Restaurant-style stir-fry, easily made gluten-free.

Layered Mexican chicken casserole with corn tortillas, cheddar cheese, and a creamy Rotel sauce. Freezer-friendly comfort food that bakes up hot and bubbly every time.

Crockpot lemon-garlic chicken braised all day in white wine with half a cup of crushed garlic and lemon juice. A dump-and-go slow cooker recipe served over rice.

Turkey breasts stuffed with jalapeño cornbread and wrapped in a golden potato crust. Pan-seared then oven-finished, served with southwest shoestring fries for crunch.

Velvety curried cream soup with coconut milk, chicken broth, and a swirl of cream. This French-Indian fusion starter comes together in just 25 minutes.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

A simple yet flavorful and very hearty dish of Irish style cabbage and bacon. Only a few cost effective ingredients that turn into a flavorful dinner.

Experiment with your crockpot by slow cooking this succulent dish made with orange juice.

Hearty Kentucky stew with beef, chicken, okra, succotash, and curry powder that's been feeding Derby Day crowds and church suppers across the Bluegrass State for generations.

Pureed broccoli soup with sage, Stilton cheese, and a golden puff pastry lid baked on top. Restaurant-style presentation you can pull off at home.

Blanquette of veal is a classic French white stew with tender veal, cauliflower, and a silky sour cream and lemon sauce. Bistro comfort served over rice or noodles.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture. This recipe is lightened by replacing the typical mayo with yogurt and delivers a cleaner taste on the palate.

Silky blended vegetable soup combines turnips, potatoes, leeks, and carrots in chicken broth, finished with cream and fresh dill.

Creamy coconut soup with chicken, tofu, mushrooms, lemongrass, galangal, and fresh lime. A warming Thai classic (tom kha gai) that comes together in one pot.