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09/12/2012
Chicken Marsala
Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
Issue #150
09/11/2012
Coq au Vin (Chicken in Wine Sauce)
This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It's as simple to prepare as it is elegant to serve.
Issue #150
02/11/2012
Csirkepaprikás (Chicken with Paprika)
This rustic, rib-sticking chicken stew is full of warming paprika, cumin, and chiles. Pair it with something starchy, like buttered potatoes or Romanian polenta with sour cream.
Issue #145
07/13/2010
Chicken Galliano
Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness.
Issue #131
07/28/2011
Mixed Paella (Paella Mixta)
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
Issue #128
01/15/2010
Chicken Paprikash
This braised chicken dish is based on a recipe we got from home cook Olga Kolozy. Continue...
Issue #126
10/13/2009
Jerusalem Mixed Grill
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.
Issue #124
04/13/2009
Chicken Biryani Spiced with Saigon Cinnamon
Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish.
Issue #120
01/04/2012
Country Captain
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Issue #119
03/08/2009
Pan-Roasted Chicken with Madeira Sauce
Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat.
Issue #119
07/19/2011
Fettuccine with Artichokes and Chicken
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
Issue #118
02/17/2010
Spiced Chicken and Chickpea Stew
This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue...
Issue #116
11/10/2008
Chicken Adobo
The adaptable preparation known as Adobo is often called the national dish of the Philippines.
Issue #116
02/04/2010
Chicken and Brown Rice with Chorizo
Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue...
Issue #111
02/29/2008
Doro Wot (Spicy Chicken Stew)
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
Issue #110
10/02/2007
Chicken and Dumplings
This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.
Issue #106
07/19/2007
The Captain's Chicken
This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose.
Issue #104
05/31/2007
Thai-Style Chicken Biriyani
Although this dish is traditionally made with a whole, cut-up chicken, we've found that thighs and drumsticks work just as well.
Issue #103
12/11/2007
Calcutta Chicken Curry
This was a popular dish at Trader Vic's in Beverly Hills.
Issue #80
12/15/2005
Chicken Cooked in Clay
This recipe takes an ancient method and turns it into fun for the whole family.
Issue #80
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