results for "chicken"
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Main Course (90)
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Side Dish (9)
This Sichuan dish is only moderately spicy.
Try this fennel pollen paste on pork and fish, as well as chicken.
This salad is crunchy, cool, and creamy, with a refreshing bite of parsley.
Few dishes are as satisfying, inviting, and uncomplicated as a well-roasted chicken.
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
This chicken stew recipe uses chicken thighs instead of stewing chickens, for a delicious, easy to serve result.
The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare.
This was a popular dish at Trader Vic's in Beverly Hills.
This delectable dish is a Ranch House restaurant classic.
Chicken-stuffed dumplings in broth are a Jewish classic.
This unique dish livens up plain chicken legs with tartness from the kumquat and saltiness from the olives.
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).
Brining the bird first keeps it moist and tender on the inside; draining the chicken on a wire rack after cooking ensures intense crispiness.
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.
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.
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
This recipe for this classic Southern dish is straightforward and produces crispy, succulent results.
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef.