Search Results (10,815 found)
cooking.nytimes.com
Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
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Ham, beans and rice are featured in this hearty soup with tomatoes.
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Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
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A delicious combination of chicken with Swiss cheese, seasoning and creamy goodness in one easy baked dish! Who could ask for more?!
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Shredded chicken meat is heated up with condensed cream of mushroom soup and crushed butter crackers, and served hot on a bun.
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Two pounds of boneless chicken is cooked in water with onions, garlic, thyme and rosemary in this soup with pasta and carrots.
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This company-worthy casserole is made with chicken breasts, fresh broccoli, and a sherry cream sauce. Top with sliced almonds, if desired.
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Quick and easy to make in just one pot, this chicken cacciatore with rice features an aromatic mixture of vegetables and seasonings.
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Chicken breasts are topped with an applesauce-mustard sauce and bacon slices for a sweet and smokey weeknight or special occasion dinner.
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Butterflying and flattening chicken helps it grill quickly and evenly, while a simple garlic, rosemary, and lemon marinade adds plenty of flavor.
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Dry-rubbed chicken wings are smoked, coated with a buttery hot sauce, and grilled until browned and crispy in this delicious appetizer.
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A creamy comfort food casserole combining the flavors of chicken, spaghetti, mushrooms and cheese. Great for a rainy Sunday group gathering.8