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cooking.nytimes.com
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner For another, they were usually stewed rather than braised, turning the chicken skin sodden
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get BBQ Glazed Roast Chicken Recipe from Food Network
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Swiss cheese makes this chicken and stuffing a real taste treat.
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Ground chicken thighs flavored with apple, onion, sage, marjoram, and celery seed make for delicious from-scratch sausage patties.
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This Waldorf chicken salad uses Greek yogurt instead of mayonnaise for a healthy version of this beloved dish that's one of the most versatile sandwich fillings.
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A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
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Dijon mustard teams with honey and curry powder in this easy, piquant marinade.
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Get Chicken and Pineapple Skewers Recipe from Food Network
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This Vietnamese pho ga with intense chicken flavor is a comforting, customizable meal easily made at home with this shortcut family recipe.
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When Lynn serves this dish to family or friends they think shes slaved all afternoon in the kitchen.
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Tarragon chicken salad with a hint of kelp in the yogurt-based dressing is the perfect dish to make for entertaining or barbeques.