What's Cooking: Our Favorite Chicken Recipes
Elena North-KellyElena North-Kelly
February 01, 2016
Chicken, again? You heard us. Unparalleled in its versatility, chicken makes a terrific blank canvas for a myriad of enticing flavors, cuisines, and techniques. Take your pick from some of our favorite rut-busting chicken recipes—we promise you won't ruffle any feathers.
For this crowd-pleasing dish, JBF Award winner Michel Richard flavors chicken with roasted lemon pulp. You can roast the citrus a day before cooking the chicken, or you can multitask by roasting the lemons and marinating the chicken at the same time.
This dish from New York City taco guru and Beard Award semifinalist Alex Stupak riffs on traditional game-day chicken wings with a fiery, addictive salsa made with peanuts, sesame seeds, garlic, honey, and chiles. Bring. It. On.
Known as Poulet à l’Estragon in French, this simple, classic home-style dish was a favorite of James Beard's, especially because it featured his favorite herb, tarragon. According to Beard, it’s “the best friend a chicken ever had.”
"Like most fried foods, when done correctly, fried chicken is not bad for you," explains JBF Award winner Michel Nischan. "It should be enjoyed in moderation, but when you feel the urge to fry up some chicken, do it right." Here's how.
This Asian-inspired stew from JBF Award winner and Chopped host Ted Allen will delight the palate with lemongrass, tamarind, shrimp paste, and fried shallots.
We're big fans of hearty breakfast-for-dinner menu items, and this flavorful hash from JBF Award winner Donald Link fits the bill—especially when it’s topped with eggs (over-easy or soft-scrambled with Parmesan) and several dashes of hot sauce.
Stuffed Chicken Parmesan
There are times when nothing but something deep-fried to a crisp golden brown will do, and for those times, this elegant recipe from celebrity chef Giada De Laurentiis a real crowd-pleaser. Slice the rolls and fan them out on a plate for company-worthy presentation.
The large quantity of garlic called for in this Provençal recipe may seem excessive, but this dish highlights the softer side of garlic. The slow cooking time mellows the allium out and creates a buttery, mild paste perfumed with garlic that's wonderful spread on crusty bread.
Hungry for more? View our entire recipe collection.