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Although eating fried chicken might cause concern for the health conscious, panfried chicken actually absorbs very little oil; for example, eight servings of chicken (two per person) absorb only about 2 3/4 tablespoons of oil. Serve the chicken with a sco
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Chicken cacciatore, an Italian hunter-style chicken braised in a tomato-based sauce with onions, garlic, and white wine.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A generous splash of Marsala wine gives extra depth to chicken braised with stewed tomatoes, Italian seasonings and gravy mix.
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Shredded buffalo seasoned chicken is wrapped in phyllo dough and baked until crisp and flaky. Serve with blue cheese dressing for dipping.
cooking.nytimes.com
Brining a chicken before roasting can make for a particularly juicy, tender bird Using feta in the brine adds a complex and earthy flavor to the mix Don’t skip the step of taking the chicken out of the brine an hour before cooking
cooking.nytimes.com
Remember the chicken-and-stars soup of your youth This is like that, but heartier, more healthful and a touch more sophisticated It's loaded with vegetables – carrots, leeks, celery – and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf
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With the same technique and seasonings used to make Spanish rice, Chef John substitutes farro for the rice with stellar results.
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Galangal, lime leaves, and lemon grass flavor this base for making most of the popular Thai soups.
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Potato flakes are the secret ingredient that make the saltine crust on this simple chicken-fried chicken dish so tasty.
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These Honey Mustard Chicken Wings are a go-to party snack. Marinate them with honey, mustard, and soy sauce, and then roast them in the oven. No deep-frying required!