Cat Can Cook (1)
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.
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.
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.
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.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.
Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat.
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
The adaptable preparation known as Adobo is often called the national dish of the Philippines.
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage 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.
Although this dish is traditionally made with a whole, cut-up chicken, we've found that thighs and drumsticks work just as well.
This was a popular dish at Trader Vic's in Beverly Hills.
This recipe takes an ancient method and turns it into fun for the whole family.