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cooking.nytimes.com
Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
www.delish.com
Use the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for this quick chicken saute.
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The rice soaks up the dressing as the salad sits, so if you make it more than half an hour ahead, it may dry out. In that case, just add some extra oil and lemon juice.
www.chowhound.com
An easy spicy chicken and asparagus stir-fry recipe.
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Delicious fried chicken sandwiches on freshy baked and split buttermilk biscuits. Add dill pickles, hot sauce, and honey to the sandwiches.
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Get Mambo Chicken with Mango Salsa Recipe from Food Network
cooking.nytimes.com
The goal was compatibility with Israeli white and red wines and also with a Passover Seder menu It was a simple one, achieved with dark meat chicken, which goes with either choice and can stand up to slow cooking I made a pesto with escarole
www.allrecipes.com
This chicken salad is sweet and juicy from fruit, crunchy from pecans, and has a savory herb element from fresh tarragon. It's perfect served over greens or on a croissant.
cooking.nytimes.com
This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey It requires slowly grilling the marinated chicken, ideally over charcoal — a little extra work that lends the finished kuku paka a wonderful smoky flavor — though in a pinch, you can use a grill pan on the stove
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Get Slow Cooked Curried Chicken with Cauliflower Recipe from Food Network
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Get Chicken Cacciatore Recipe from Food Network
cooking.nytimes.com
Chicken, that old weeknight standby, can get pretty boring day after day This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors – ginger, turmeric, cumin, Spanish sweet paprika, briny olives – are far more exciting If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it