Recipe Types

poultry

Ingredients and Sources

Latest Recipes

Cajun Jambalaya

Cajun Jambalaya

Cajun Jambalaya is a one-pot wonder, an Acadian specialty that, unlike most other star dishes from Louisiana, cooks in one fell swoop.

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Chicken Fricassee

Chicken Fricassee

Chicken Fricassee is a hearty stew made with chicken pieces that are seared and then braised in a silky white wine-cream sauce.

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Chicken fra Diavolo

Chicken fra Diavolo

Chicken fra Diavolo is a one-pan spicy and flavorful dish that’s made with chicken thighs that are seared until crispy and finished in a garlicky tomato sauce

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Poulet Mafé

Poulet Mafé

In Senegal at the Keur Moussa monastery, a typical meal includes poulet mafé, a thick peanut sauce with chicken, root vegetables, and cabbage.

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Roast Chicken

Roast Chicken

When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

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Chicken Cacciatore-Veneto

Chicken Cacciatore-Veneto

Chef Michael Bonacini makes a signature dish of the Veneto – Chicken Cacciatore! This delicate-yet-hearty stew is heady with herbs, tomato and, of course, slow cooked chicken and vegetables!

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Chicken Tortellini Soup with Kale

Chicken Tortellini Soup with Kale

Chicken Tortellini Soup with Kale: Frozen cheese tortellini only need a 5-minute dip in the simmering broth to cook up perfectly. Don’t be tempted to just dump the whole can of tomatoes into the pot; draining them first concentrates the flavor.

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Chicken Diane

Chicken Diane

This Chicken Diane recipe is all about building layers of flavor as you cook. Searing chicken and then browning mushrooms in a skillet creates delicious browned bits on the bottom of the pan. Once you add the liquids, those browned bits release their flavor, resulting in a rich, silky, savory sauce.

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Amalfi Lemon Chicken

Amalfi Lemon Chicken

Lemon? Check. Crispy skin? The delicious smell of fresh herbs as the bird roasts? Easy enough to make on a weeknight? Check, check, and check again

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