1,087 poultry recipes

Southern French chicken with seared breasts topped with ripe tomato, goat cheese, and fresh basil, finished under the broiler. A Provencal-inspired dinner ready in 15 minutes.

Chicken Alla Spina braised with red wine, onions, and oregano in a roasting pan. An Italian-American one-pan chicken dinner with tender meat and a savory wine sauce for sopping with bread.

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.

Roquefort and cream cheese chicken spread with sour cream, cayenne, and hot sauce. A bold, tangy appetizer ready in 10 minutes flat.

Quick flour-and-water gravy made from braised turkey cooking liquid. A simple two-minute pan sauce to serve over leftover braised turkey.

Pheasant Veronique is a classic French preparation with butter-roasted pheasant in a silky cream sauce finished with green grapes, lemon juice, and arrowroot. An elegant dinner party main course.

Chili spiced chicken drumsticks baked with lime juice and chili powder until crispy and tender. A lean, three-ingredient baked chicken recipe with bold, smoky heat.

Cinnamon-roasted chicken rubbed with cinnamon, thyme, salt, and pepper. Just five ingredients for crispy-skinned, fragrant roasted chicken pieces with warm spice flavor.

Chinese-style chicken with snow peas, mushrooms, and celery in a ginger-soy sauce thickened with cornstarch. A simple one-skillet stir-fry dinner ready in 45 minutes.

Maple-flavored smoked turkey brined overnight in salt, brown sugar, maple flavoring, white wine, and spices. A two-stage process: smoke first for flavor, then roast to finish cooking.

Microwave roast stuffed turkey cooks a whole 12-pound bird in a fraction of the oven time: breast-down first, then flipped, then rested to reach safe temperature.

Marinated ginger chicken with lemon juice, soy sauce, and double ginger (fresh and ground) soaked overnight then grilled or broiled. Bold flavor, simple prep.

Cranapple juice-marinated turkey breast glazed with honey and seasoned with rosemary and basil. A fruity brine delivers juicy, flavorful meat with a gorgeous checkered herb crust.

Home-made hot wings tossed in a two-ingredient buffalo sauce of melted butter and hot pepper sauce. Deep-fry for crispy or oven-bake for easy cleanup. Just 3 ingredients total.

Pita chicken sandwiches with sauteed breast, caramelized onions, and a cool yogurt-cucumber sauce, chilled and wrapped for portable eating. A make-ahead lunch or picnic sandwich.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.