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Poultry: Chicken

Poulet en fran├žais. Photo by Sharon123
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This is a recipe I put together one night with some chicken leg quarters I had - it was such a hit! Super delicious and so easy (not to mention inexpensive!). I have made it many, many times since, for family and friends, and even people who generally "only like breasts" love this. It really works best with meaty bone in thighs, leg quarters, and you can use breasts, but I would leave the skin on!!!!

Recipe #93178

This is Jacques Pepin's recipe. The resulting chicken is moist, soft, and flavorful. Use a large non-stick frying pan. If cilantro is too strong for your taste, substitute with parsley or sage. If we dont have cilantro, we prefer finely chopped sage or parsley for this recipe. In Europe, cilantro is coriander.

Recipe #104939

A juicy golden chicken with luscious sauce, requiring a minimum of effort. The lemon flavor is not overpowering, but definitely present. Pairs perfectly with mashed potatoes. This recipe comes from a Dutch language cookbook I recently purchased entitled "Mediterraans: Culinair genieten op z'n best" which translates to MEDITERRANEAN: CULINARY ENJOYMENT AT ITS BEST. All the recipes are anonymous so I can't give credit to it's author.

Recipe #110403

I made this for my BF's birthday.. he loved it.. so did all my guests! I served this with angel hair pasta. It can be made ahead, then reheated on low heat. Or you can let the stew cook on low heat for 4 hours. (the cooking time is just an estimation, the longer you simmer it, the more tender the meat will be)

Recipe #112495

3 Reviews |  By Rita~

Asian influenced chicken using apricots, wine, ginger, garlic, basil, teriyaki be made as a main meal or as appetizers using only wings that's cut at the joints. Serve with white rice and a green salad.

Recipe #116486

Fantastic. Plan ahead needs to marinate

Recipe #127908

I love chicken, pasta, roasted garlic, roasted onions and...well, this was the result! Choose a pasta that holds sauce well like small shells, bowties, penne or spirals...or a combination! (NOTE: We prefer serving this dish somewhere between room temperature and warm, which is what it becomes when mixed together.) Time estimate does not include chilling, which isn't necessary, but does allow the flavors to blend better.

Recipe #131604

In making my enchilada's, I kept picking at the mixture as I stuffed the shells. I guess I was hungry and didn't want to wait. So I put them on some crackers I had on hand and really like it.

Recipe #131929

14 Reviews |  By Tish

I have done this recipe in the oven and slow cooker. It has a wonderful fragrant smell as you come through the door.

Recipe #19411

Recipe #24041

58 Reviews |  By ciao

This is really good, and really easy. The yogurt mixture really sticks to the chicken and makes it tasty and tender. Keep in mind it has to marinate for at least 8 hours.

Recipe #30724

2 Reviews |  By peachez

I sometimes add sliced jalapenos before baking, we do like it hotter here.

Recipe #34187

This has got to be the best recipe card in my files! I got this recipe from another website, I've changed it to my family's liking.

Recipe #40645

This is one of my favorite Madame Wong recipes! The chili paste makes it delicious and spicy.

Recipe #63996

39 Reviews |  By ~Nimz~

This is a great chicken recipe that I found on one of the Bed&Breakfast Inns sites. We love it and so easy to make

Recipe #66488

13 Reviews |  By winkki

Our favorite recipe from our favorite Syrian-Lebanese cookbook, "Foods from Biblical Lands."The actual name is Djaj ma' limoon wa za' tar, but the kids call it "Arabic Chicken" and ask for it frequently. Save the leftover cooking juices to put over rice, potatoes, etc. (Actually, we use the marinade on potatoes, zukes, green beans..whatever we have and can throw in the oven). It's one of my standard potluck dishes and always gets raves (I use smaller chunks of chicken when cooking and then layer it over a 9x13 pan of rice pilaf for an easy self-serve dish). Also works to use packages of boneless, skinless chicken breasts (be careful not to overcook!). I've even been pressed for time and not broiled it and liked it just as much, or used it as marinade for grilled chicken...hard to mess this one up!

Recipe #78039

This came from Cooking Light. I think it's restaurant quality. I usually serve over orzo with baby carrots.

Recipe #81602

Not sure where I found this recipe, but make it monthly for my family. I have used vegetable oil in place of the sesame oil and it still tastes great.

Recipe #83203

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