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Are you ready to start grilling? Try this amazing recipe for marinated grilled chicken!
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Make this white chicken chili with creamy cannellini beans, fresh zucchini, and zesty chilies--ready to serve in 30 minutes.
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Get Lemony Orzo Chicken Soup in a Jar Recipe from Food Network
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Get Chicken Fried Lamb Chops with Creamy Gravy Recipe from Food Network
cooking.nytimes.com
A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
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Enjoy this Black Bean, Corn & Chicken Chili recipe with ingredients and easy step-by-step directions from Chowhound.
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An electric pressure cooker speeds up the cooking time on this weeknight chicken dish served with a mildly spiced salsa lime sauce and rice.
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Learn how to make these Buffalo-style chicken wings that are fried and then baked for an extra-crispy texture.
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Get Italian Chicken Soup with "Toasted" Parmesan Gnocchi Recipe from Food Network
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This nutty, salty and vaguely spicy sauce is a lively partner to kitchen staples, spaghetti and chicken breast.
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Chicken breast meat is cooked with garlic, sesame oil and tender, sweet pea vines in this quick and easy recipe.
cooking.nytimes.com
Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.