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Chicken breasts basted with a tangy, herb-enhanced sweet and sour sauce are served over hot rice.
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Spice up your usual chicken and veggies with a kick of Indian spices.
cooking.nytimes.com
Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex And because it calls for only one pan, clean up is minimal
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Shredded chicken is incorporated into cheddar-y scalloped potatoes.
cooking.nytimes.com
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots It is, at once, lively and elegant To round it out, it needs a sturdy accompaniment
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Grab a rotisserie chicken on your way home from work to save time making this pasta casserole.
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Chicken and brown rice soup is easy to prepare and is loaded with plenty of vegetables for a warm and comforting meal.
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The insanely delicious sauce will make you forget you're cutting back on carbs.
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This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience.
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This is a Thai-inspired kabob recipe that will bring to you back to the streets of Bangkok and memories of your favorite Thai BBQ Chicken.
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Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect--crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!
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Use your fall bounty of carrots and parsnips as well as a whole chicken to make a zesty homemade chicken noodle soup.