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    You are in: Home / Cookbooks / CHICKEN / TURKEY
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    100 recipes in

    CHICKEN / TURKEY

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    This is a one pot - easy dish. I got the idea from a small little "One Pan Meals" cookbook , but over the years have added my touches. It is easy to make, and easy on the budget. Using a few fresh and a few frozen ingredients, a little wine and brandy, and most importantly fresh herbs, makes this easy to make with rich flavors. I prefer using fresh tarragon and thyme, but if dried is all you have, it will work just fine. It is finished and on the table in about 30 minutes. I use a mix of breasts and thighs, but you could easily use all of one or another. Serve with a nice tossed salad and Recipe #427733.

    Recipe #427812

    This originated in French colonial Africa. I found this in a cookbook under NIGERIA. It's very similar to jambalaya.

    Recipe #172926

    Submitted for RSC#9. Original instructions forgot to include the five spice powder with the other ingredients in the blender. I also forgot to include that I always use low sodium soy sauce. These changes have been updated. You can also use any chicken pieces you desire including breasts, thighs, wings, etc. For more pronounced flavour, marinade the chicken overnight in a ziploc bag and then proceed with step 3. This recipe can also be made in a crockpot.

    Recipe #211549

    9 Reviews |  By jenjill

    Easiest chicken marinade that gives you very moist and tasty chicken, especially when grilled. I got this recipe from a person my husband worked with about 11 years ago and I never grill my chicken any other way. Cook time includes marinating time.

    Recipe #88244

    Very simple to make and kid friendly.

    Recipe #153399

    3 Reviews |  By CindiJ

    We eat a lot of chicken and I am always looking for a new and different way to prepare. This is quick and easy and the smells coming from the kitchen will bring the family running. This recipe is courtesy of Robin Miller.

    Recipe #257372

    I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

    Recipe #45809

    This is one pot cooking at it's tantalizing best. You start by rubbing an organic chicken with lemon and butter. Then stuff the cavity with sprigs of thyme, rosemary and tarragon, setting the bird on a bed of vegetables, which soak up the herb scented juices as they cook. After an hour the skin is crisp, the meat is tender and the vegetables are perfectly roasted.

    Recipe #98537

    I have been making this dish for years. It is my adaptation of a recipe from Womens Day magazine. It almost sounds too simple to be good, but is so delicious, everyone who tries is asks for the recipe. It makes a little sauce that goes great over rice. I have used the whipped cream cheese and the regular and they both work fine.

    Recipe #206089

    Hey you Paula Deen fans, she has a new magazine, "Cooking with Paula Deen"--this recipe is from the premier issue. It was so yummy looking, I couldn't wait to try it. I added another 15 minutes to the cooking time suggested (30-35 minutes) and It was just right, but oven temperatures vary, so check on it during the last few minutes of cooking time. I'm also going to add a few dashes of cayenne pepper next time for something hot and sweet!

    Recipe #146427

    The apricot lemon glaze makes a nice contrast to the savoury filling. This is very easy to make and looks very impressive. This dish is wonderful served with fresh fruit, a simple salad and rice.

    Recipe #109064

    I know there are several recipes on here for country fried steak. I didn't see any here the way I make mine, so I decided to post it. Please don't let the long list of instructions bother you, it’s easier than it looks. If you try it I hope you enjoy it! posted on January 27th 2006.

    Recipe #153874

    3 Reviews |  By Helen1

    This is a "Campbell Soup" recipe, it's easy to make using ingedients you have on hand. This is a good way to use up the leftovers from a grocery store pre-cooked chicken or a turkey dinner. I like Butterball Herb Stuffing the best - it's in the freezer section. (it comes in 900g pkg. and because we prefer more stuffing I use the whole pkg.) I omit the chesse, personal preference.

    Recipe #170236

    8 Reviews |  By *OzMan*

    Well, liking mustard, chicken and parmesan cheese, I found this recipe and had to post it! Very easy to make and lots of flavor as well. I got this from an old recipe box I had found and decided to try it, and so glad I did. Hope you like it as well. :) Recipe may be halved or doubled if you wish. I served with Au gratin potatoes and fresh corn on the cob.

    Recipe #98398

    An absolutely delicious chicken recipe. This appeared in one of our Local Newspapers. Takes very little time to make.

    Recipe #160524

    This is a delicious recipe for chicken! This recipe can easily be doubled.

    Recipe #124630

    3 Reviews |  By Kimke

    These are the ultimate in delicious.

    Recipe #83410

    28 Reviews |  By Dib's

    A very nice dish for special friends.

    Recipe #10656

    76 Reviews |  By Mirj

    This gives the chicken a nice crunchy bite. You can also cut the cutlets into fingers for a great appetizer.

    Recipe #13467

    Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity. Chef Shapeweaver had a good suggestion: Use Fajita Seasoning Mix #28011 as another variation. Thanks! The standard size slow cookers are a bit too small and a whole chicken won't fit. You'll need a 6-quart slow cooker for this recipe.

    Recipe #33671

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