Chicken & Fowl
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Chicken & Fowl *
Browse Recipes Below or Use These Quick Links
Oven Fried Chicken Wings with Sesame Asian Dipping Sauce
Pan Seared Paprika Chicken with Sour Cream Gravy
Pan Roasted Duck with Swiss Chard
Rock Cornish Game Hen with Apricot Brandy Glaze
Sheet Pan Asian Style Chicken Thighs
Sheet Pan Balsamic Chicken Tenders
Tiger Chicken Thighs with Crunchy Asian Slaw
Air Fried Fried Chicken
If you have the right appliance, this is a fairly easy, non-messy way to enjoy fried chicken, and a low-carb version to boot.
Asian Soy Poached Chicken Breasts
Simple oven poached boneless, skinless chicken breasts full of Asian flavors. Delicious with fluffy white rice.
Baked Chicken Thighs in Seasoned Broth
Easy to prepare, but full of complex flavors and meant to be served over rice.
Chicken Alfredo Stuffed Conchiglioni
Conchiglioni means “Big Shells” in Italian, perfect for stuffing.
Chicken Cordon Bleu
An easier, non-breaded, non-fried, made-in-the-oven version of the original Swiss recipe.
Chicken Curry
An American version of the South Asian staple, from a 1980s Good Housekeeping cookbook.
Chicken Divan
Created in the early 1950s at an upscale restaurant in New York City; it quickly grew in popularity as a casserole and became a quintessentially 1960s dish.
Chicken Enchilada Soup
The flavor of chicken enchiladas, but in a soup! Goes great with Kitchen Tapestry recipes of Guacamole or Black Bean & Avocado Fresco Salad.
Chicken Florentine
In the style of Florence Italy, fresh sautéed spinach is combined with chicken breasts, tenders or thighs and combined with Parmesan and Mozzarella cheeses and Italian herbs for a delicious, healthful baked chicken dish.
Chicken Milanese
The concept of pounding out a thin piece of chicken and breading it, then frying it in butter until crispy became popular in the 19th Century in the Lombardy region of northern Italy, of which Milan is considered the culinary capital. But its roots are Austrian.
Chicken Noodle Casserole
A staple of pot luck suppers and fundraiser cookbooks, variations of a Chicken Noodle Casserole have been around for a century.
Chicken Pot Pie
Not quite as difficult as the first US published recipe for Chicken Pot Pie in 1824, modernly prepared pie crusts and condensed soups make assembly a snap, but the results indeed taste old fashioned and homemade.
Chicken Salad Three Ways
Three ways to make Chicken Salad, including a Southern Style version from My Number One Fan.
Chicken Scratch Spice Rub
An all-purpose spice rub especially for baked chicken, roast turkey breasts or Cornish hens.
Creamy Baked Chicken Breasts with Stuffing & Swiss Cheese
The title says it all; this is an easy one-dish dinner of comfort food that only requires a salad or green veggie on the side.
Crock Pot Cheesy Chicken
An easy, busy day, weeknight dinner that you can slow cook all afternoon, and serve over rice.
Crock Pot Chicken Cacciatore with Parmesan Polenta
Brought to the US by WWII GIs returning from the liberation of Italy, Chicken Cacciatore was popular in the '50s and '60s.
Crock Pot Chicken & Wild Rice Soup
Most wild rice sold in the US comes from Minnesota and the state is famous for its Chicken & Wild Rice Soup, a hearty winter favorite.
Deviled Chicken Thighs
The culinary practice of “deviling” meat and poultry originates from 18th Century England. The Deviled Chicken Thigh is a mid-twentieth century adaptation, and the substitution of Panko for traditional bread crumbs is a 21st Century creation.