842 pepper chicken recipes

Chicken thighs marinated in balsamic vinegar, white wine, lemon zest, and thyme, then simmered until tender. The marinade reduces into a glossy, tangy pan sauce you'll want to pour over everything.

Let the aroma of this tantalizing dish fill your kitchen by using this easy to follow crockpot recipe.

Provençal chicken stew marinated overnight with fennel, saffron, tomatoes, and anise liqueur. Simmered with potatoes until fork-tender and served in warm bowls for a rustic French supper.

Harvest chicken soup made from scratch with a rich homemade broth, tomatoes, carrots, zucchini, peas, and sliced avocado garnish. A vegetable-loaded fall chicken soup.

Chicken thighs stir-fried with broccoli and scallions in peanut oil, then finished with grated parmesan and whole wheat croutons. A quick East-meets-West dinner ready in 30 minutes.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Lowfat cauliflower soup, silky and creamy without a drop of cream. Cauliflower, carrots, and onion simmered in broth, pureed smooth, and finished with skim milk and a whisper of nutmeg. Light, healthy, and quick.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

From-scratch enchilada sauce made with roasted dried chiles, pasilla peppers, and a flour-thickened chicken broth base seasoned with Mexican oregano and cumin.

Santa Fe black bean cakes made from scratch with dried black beans, bacon, serrano chiles, ancho powder, and cumin. Pan-fried until crisp and served with sour cream and salsa.

A Cajun classic with browned chicken simmered alongside fresh corn scraped from the cob, tomatoes, onion, and red bell pepper in a cast iron pot. Louisiana soul food at its best.

Brussels sprouts simmer in chicken broth, then get coated in a creamy Dijon mustard sauce thickened with cornstarch. Ready in 40 minutes start to finish.

Chicken quarters poached with rosemary, then browned and sauced in a bold blend of anchovies, black olives, capers, jalapeños, pine nuts, and basil. Intensely savory and impossible to forget.

Pan-sauteed chicken breast with a ginger-mustard pan sauce made from Dijon, grainy mustard, and fresh ginger. One skillet, 25 minutes, weeknight ready.