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cooking.nytimes.com
This is an easy dish, put together in minutes and abandon for an hour on a low flame If you do it in the morning, it will be ready for lunch But it can also be cooked a day ahead
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It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest. You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then p
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Combine roasted chicken breast meat with avocado, scallions, lime juice, and cilantro to create this recipe for delicious avocado chicken salad.
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Chicken and potatoes are baked in a citrus-enhanced Italian dressing marinade.
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Red bell pepper, scallion, and carrot are sautéed briefly, then mixed with cream cheese to form a bright, speckled sauce that bakes right on the chicken simple and delicious.
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A ham bone left over from a previous meal gets a second chance when simmered with lentils and vegetables to make a hearty soup in less than an hour.
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Noodles, chicken and onion in a creamy, cheesy sauce just like Mom used to make.
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The addition of chicken to this picnic essential lets it do double duty as main dish or side salad.
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It may take a leap of faith to use this much garlic, but the cooking significantly subdues the bite. The myriad seasonings lend an intriguing complexity to this sophisticated dish.
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"The chicken is braised in the oven, but you can make it in a slow cooker or completely on the stove, in a casserole," says Jenn Louis.
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Get Pan-Seared Airline Chicken Breasts with Israeli Couscous, Pomegranate and Haricot Verts Recipe from Food Network
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Fresh California Asparagus and lamb are a great duo for lunch or dinner. Asparagus is in peak season right now and this year's crop is one of the best with plenty...