chicken

Course: 
  • 1½ pounds boneless, skinless chicken breasts and/ or thighs
  • 2 cups homemade chicken broth or 1 can (16 ounces) low-sodium stock
  • 1 ½ tablespoons vegetable oil
  • Salt and pepper to taste
  • 4 tablespoons butter
  • ½ cup all-purpose flour
  • 1½ cups milk
  • 4 tablespoons butter
  • ½ cup all-purpose flour
  • 1½ cups milk
  • 3 tablespoons minced fresh parsley
  • Flaky pie crust dough, buttermilk biscuit dough, or puff pastry (thawed), for topping

Simple Chicken Pot Pie

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  • 4 pounds bone-in, skin-on chicken pieces
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup chicken stock
  • 1 head of garlic, peeled and coarsely chopped
  • 2 sprigs fresh rosemary or 1 teaspoon dried
  • 2 cups cherry tomatoes, halved or quartered
  • 1 large red onion, peeled, halved, and thinly sliced
  • red wine vinegar, if needed
  • hot cooked rice, for serving
  • chopped green onions, for garnish

Garlicky Chicken and Rice

Garlicky Chicken and Rice

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Course: 
  • 4 tablespoons butter, in all
  • 3½ pounds leg quarters
  • 2 stalks celery, thinly sliced
  • 1 large carrot, diced
  • 1½ cups finely diced onion
  • 4 cups chicken stock
  • 2 cups water
  • 2 teaspoons chicken base
  • 1 cup green peas
  • salt and pepper to taste
  • 1 recipe dumplings (follows)
  • celery leaves or parsley and sliced green onions, for garnish
  •  

Dumplings

  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon finely ground black pepper
  • 2 tablespoons salted butter, melted
  • 1 scant cup chicken stock, cooled

Chicken and Dumplings

Chicken and Dumplings

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  • 1 cup flour
  • 1 ounce Parmesan cheese, grated (½ cup)
  • ⅓ cup water
  • 1 large egg, lightly beaten
  • 1 teaspoon salt, divided
  • ½ teaspoon baking powder
  • ¼ teaspoon black pepper
  • 4 tablespoons butter
  • 1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and thoroughly washed
  • 2 cloves garlic, mince
  • 6 cups chicken broth
  • 1 (2½ pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
  • Chopped parsley for garnish

Chicken & Leek Soup with Parmesan Dumplings

Chicken and Leek Soup with Parmesan Dumplings

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Course: 
  • 4 pounds bone-in, skin-on chicken pieces
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup chicken stock
  • 1 head of garlic, peeled and coarsely chopped
  • 2 sprigs fresh rosemary or 1 teaspoon dried
  • 2 cups cherry tomatoes, halved or quartered
  • 1 large red onion, peeled, halved, and thinly sliced
  • red wine vinegar, if needed
  • hot cooked rice, for serving
  • chopped green onions, for garnish

Garlicky One-Skillet Chicken

Garlicky One-Skillet Chicken

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Course: 
  • 5 scallions, trimmed and roughly chopped
  • 1 (28-ounce) can whole or crushed tomatillos, drained if whole
  • 1 (27-ounce) can whole fire-roasted green chiles, drained
  • 1 jalapeño (optional)
  • 4 medium garlic cloves, peeled
  • ¼ cup roughly chopped fresh cilantro, plus more for garnish
  • 1 tablespoon olive oil or canola oil
  • 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 medium yellow onion, diced
  • Kosher salt and freshly ground black pepper
  • 2 cups low-sodium chicken stock
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 1½ teaspoons ground cumin
  • 1½ teaspoons dried oregano
  • 1 teaspoon ground coriander
  • Juice of 1 lime
  • ¼ cup crumbled Cotija or shreddedMonterey Jack cheese, for garnish
  • Cooked white rice and/or tortillas, for serving

Chicken Chile Verde

Chicken Chile Verde

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Course: 
  • 1½ cups Bisquick original mix
  • 3 cups chicken broth, divided
  • 4 ounces Gruyere cheese, shredded (1 cup)
  • 2 tablespoons minced fresh tarragon, divided
  • ¼ teaspoon pepper
  • 3 tablespoons vegetable oil
  • 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 8 ounces white mushrooms, trimmed and sliced thin
  • ¼ cup all-purpose flour
  • 3 garlic cloves, minced
  • cup heavy cream
  • 3 cups shredded rotisserie chicken
  • 1 cup frozen peas, thawed

Chicken and Biscuits

Chicken and Biscuits

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Course: 
  • 4 tablespoons Garlic Sauce (recipe follows)
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoon hot chile paste (we used Louisiana Pepper Exchange Cayenne)
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 teaspoon ground cumin
  • 4 chicken quarters (about 4 pounds)
  • 1½ pounds russet potatoes
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 tablespoon honey
  • Fresh Green Sauce, for serving (recipe follows)

 

Galic Sauce:

Take care adding the oil to this sauce, especially up front. If you add it too quickly it will not emulsify. It’ll still be tasty, but saucy instead of thick.

  • 1 cup freshly peeled garlic cloves, trimmed
  • 1 teaspoon kosher salt plus more to taste
  • ⅓ cup fresh lemon juice
  • 4 cups canola oil
  •  

Fresh Green Sauce:

  • ¼ cup canola or other neutral oil
  • 1 teaspoon cayenne pepper or to taste
  • 1 bunch fresh cilantro leaves and tender stems, roughly chopped
  • ½ cup Garlic Sauce (recipe follows)
  • ¼ cup coarsely chopped jalapeño peppers or to taste
  • 3 tablespoons sour cream, preferably Mexican crema
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • salt to taste

Firecracker Chicken

Firecracker Chicken

 

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