Chicken/7 recipes

Golden flour-dredged chicken breast simmered in Italian plum tomatoes with mushrooms, peppers, onion, and oregano in an electric skillet. Served over spaghetti, this one-pan cacciatore is a reader favourite.

Crispy sesame chicken just like takeout: chicken cubes in a light, crackly batter deep-fried golden, then coated in a glossy sweet-and-tangy sesame sauce and showered with toasted sesame seeds. Serve over rice.

Houlihan's baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.

Party-sized chicken wings marinated in soy sauce, brown sugar, melted butter, and dry mustard. Baked until sticky and glazed, served hot or cold. Makes 30 servings for a crowd.

Smooth, rosy pimiento soup made with chicken broth, half-and-half, and a hint of hot sauce. Ready in 30 minutes flat, this Southern charmer is comfort in a cup.

Snails Cauderan is a traditional Bordeaux escargot recipe braised with country ham, shallots, white wine, and bouquet garni. Petit-gris snails cooked low and slow in a rich, savory sauce.

Homemade cream of whatever soup mix made with powdered skim milk, cornstarch, chicken broth granules, and herbs. A pantry-ready substitute for canned cream soups.

Creamy cilantro ginger soup pureed smooth with fresh ginger root, garlic, and heavy cream in a chicken broth base. An elegant, silky bowl with bright herbal flavor.

Easy arroz con pollo, a simplified chicken and saffron yellow rice studded with green peas. Real saffron threads tint and perfume the rice in this fast, one-pot Latin-style weeknight dinner.

Grilled chicken quesadillas with fire-roasted poblano peppers, cheddar, and Monterey Jack cheese in flour tortillas. Cooked in a dry skillet for a crispy, golden shell with no added oil.

Smoked chicken strips dredged in spiced flour, browned in butter, simmered in white wine, then wrapped in thin-sliced ham. An elegant party appetizer served on cocktail picks.

Herb-crusted chicken breasts coated in a mayo-butter blend and crushed herb stuffing mix, then baked until golden and juicy. Weeknight easy with pantry staples.

Sulu's Lemon Chicken features breasts marinated in sake, soy sauce, and fresh lemon slices, then egg-dipped and pan-fried to golden. Simmered in the citrusy marinade for a tangy, savory finish.

Chicken paprikash: browned chicken breasts simmered in a creamy paprika sauce with cream of mushroom soup and sour cream. Hungarian-style weeknight comfort over noodles.