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Chef John's recipe for the classic French dish coq au vin calls for chicken thighs, bacon, and a good amount of red wine.
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Chicken breasts take on the lively, robust flavors of the Caribbean after bathing in a spicy marinade.
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A zingy white white sauce with mushrooms, artichoke hearts, and tomatoes is served over peppery chicken breasts in this simple weeknight dish.
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Wild rice is soaked overnight, then combined with chicken, celery, carrots, almonds and cream of chicken soup for a thick, creamy meal.
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This recipe is by Kim Severson and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lemon-Garlic Skillet Chicken and Potatoes Recipe from Food Network
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All the ingredients and flavor of barbeque chicken are cooked together in a slow cooker creating easy barbeque chicken soup!
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My boyfriend made me the best stuffed chicken last evening. It was so good that I crowned him a better cook than me. Serve with a small side of salsa and sour cream on the side.
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Get Thai-Style Satay Drumsticks Recipe from Food Network
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Chicken breast is boiled with ginger and star anise before being tossed with a mixture of fresh, diced fruit and a homemade dressing.
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Chicken, wild rice, and mushrooms are given fine treatment in this elegant casserole.
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This casserole is the tastiest chicken dish that I have ever tasted. The sweet potato adds an interesting addition to the chicken, alternatively butternut squash can be used in its place. Everyone I have ever cooked this casserole for has loved it! Serve with rice or mashed potato with fresh, crisp green vegetables.