Chicken & Other Birds

  • All time best marinated Chicken

    This is our absolute favorite marinade for chicken. The longer you let it marinate, the more intense the flavour. We usually let it sit overnight in the refrigerator, but a few hours will do.

  • Apple Country Chicken Thighs

    This dish is perfect for easing into fall and comes together in one pan to boot. The thighs will finish cooking in the apple mixture, and the flavors will combine beautifully as they sit in the pan. Works with any fowl parts ( breasts, legs, tenders).

  • Apricot Chicken

    One of our favourite chicken recipes. Lots of complex flavors going on. Fairly simple and fast for a weeknight meal, but also a good anchor for a fancy meal.

  • Baked Chicken and Root Vegetables

    An easy, but very tasty, one dish wonder. The chicken sits supremely on top, dripping its lovely juices into the vegetables.

  • Baked Chicken Tenders

    These chicken tenders are coated in a delicious crust, yet have no breading. so they're awesome.

  • Baked Lemon Chicken Breast

    A no-fuss main that's perfect for entertaining or a weeknight dinner - no wonder it's Ina's favorite dish from her book Barefoot Contessa "how easy is that".

  • Basque Chicken Stew

    This is the Spanish (Basque) one-pot-meal equivalent to Hunter's Chicken Stew (Pollo Cattictore or Coq au vin).

  • Brie-and-Caramelized Onion-Stuffed Chicken Breasts

    Although this elegant dish is low on calories, the melted Brie-and-onion combination creates a rich-tasting, buttery consistency

  • Chicken and Black Bean Burritos

    A kid friendly Tex-Mex lunch or dinner.

  • Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese

    You can stuff the chicken breasts and chill up to 4 hours before cooking

  • Chicken Burritos with Black-Bean Salsa

    Pepper jack cheese looks innocent enough but adds a nice kick to these burritos. Add a corn on the cob each to make a full meal.

  • Chicken Chili

    Kind of like a Baja salad, made into a chili.

  • Chicken Cordon Vert

    Eaten at L'Acchiardo restaurant in Nice on our "Chasing Picasso" trip to Spain and France

  • Chicken Curry

    Our old family standby curry.

  • Chicken Galliano

    This recipe features Galliano, an Italian liqueur flavoured with 30 herbs and spices, including anise and vanilla.

  • Chicken Marbella

    Although this dish is named for Marbella, a stylish resort town just east of Gibraltar on the Spanish Riviera., it was actually first produced in New York City by the Silver Palette Cookbook ladies, Sheila Lukins and Julee Rosso. For the 21st century, the amount of chicken and sugar has been pared way down to give it the spirit of a healthy, Mediterranean style diet. This dish goes well with rice or orzo and a vegetable side such as roasted asparagus or green beans, raisins, and pine nuts.

  • Chicken Piccata

    Sometimes a simple combination of basic ingredients gives a supremo result This is an Italian specialty. It is also commonly cooked in French Provençe.

  • Chicken Provencal

    Sweet onion and salty olives balance tart lemon in this practical, make-ahead chicken dish.
    For side dishes, caramelized fennel is de rigueur, as are potatoes or long-grained brown rice.

  • Chicken Sausage with Fennel and Onions

    Not too tricky, and ready in half an hour or so.

  • Chicken Saute with Mango Sauce

    This recipe features a terrific sauce of mangoes, garlic, ginger and butter!

  • Chicken Scarpariello

    A delightful Italian chicken recipe, with peppadew or pepperoncini peppers. Serve with crusty bread.

  • Chicken Shawarma

    Okay, so technically this recipe should actually be called Shawarma-Style Chicken. True shawarma is cooked with stacked, spice-marinated meats– lamb, turkey, chicken, beef, or a mix of meats – on a vertical spit. The shawarma turns and cooks on the spit for hours and hours, basted in fat and its own juices. Fat = flavor = tasty, amazing shawarma. Thin slices of meat are shaved from the surface and served, either on their own or tucked inside a warm flatbread, topped with tahini or garlic sauce. Shawarma is one of life’s great pleasures.

  • Chicken Tenders with Garlic and Parsley

    In France, the classic way of cooking frog's legs is to dredge them in flour, sauté them over high heat in oil and butter, and finish them with garlic and parsley and some fresh lemon juice. Jacques Pépin replaced the frog's legs with cubes of chicken breast tenders. Make sure that you dry the cubes well with paper towels before you season them and don't dredge them in the flour until just before sautéing. If possible, prepare this dish in a 12-inch skillet (preferably nonstick), which is large enough to accommodate the chicken cubes in one layer.

  • Chicken with Catalan Picada

    This Catalan dish, made with chocolate and spices, is reminiscent of Mexican mole, says Janet Mendel. "But without the spiciness of the chilies, it's much easier to pair with wine." The sauce is thickened with picada, traditionally a blend of toasted nuts, herbs and garlic.

  • Chicken with Mushroom Sauce

    Chicken in Mushroom Sauce - a simple yet elegant dish.

  • Chicken with sun-dried tomato cream sauce

    The sauce for this dish is somewhat rich, but wouldn't you know it, that is what makes it taste so good.

    You can also use skinless, boneless chicken thighs, but you must cut the oven time way down, to about 12 minutes.

  • Chicken with white wine and herb gravy

    This chicken with white wine and herb sauce is a delicious dish sure to please the whole family.

  • Chicken, Ginger and Basil Stir Fry

    Thai basil adds an anise nuance to this quick chicken stir-fry; however, other basil varieties work well too. Serve with hot cooked jasmine rice.
    Ponzu sauce and Sweet Thai chili sauce are available in most supermarkets and in Asian grocery stores.

  • Chicken, Pancetta Wrapped

    Genuine Italian home cooking from Berta, who lives just outside of San Gimignano.

  • Coq au vin - Mediteranee

    Breath-takingly delicious

  • Cranberry Herb Turkey Burgers

    Healthy, tasty turkey burgers.

  • Curried Basil Chicken

    This is a mild curry. You can increase the heat with more cayenne. Please note that jalapeños vary greatly in heat. Check the spiciness of your jalapeños and adjust the recipe to taste.

  • Gino's Escaped Chicken

    aka baked chicken with tomatoes and olives or as they say "Petti di pollo al forno con pomodorini"

  • Grape Stuffed Roast Chicken

    For an authentic result, you will need a Romertopf Claybaker, but a dutch oven may be substituted

  • Greek Parmesan Yogurt Chicken

    If there’s an easier way to turn boneless, skinless chicken breasts into a killer, creamy, cheese-topped dinner, we don’t know what it is. This is a Shaw family favourite.

  • Grilled Citrus and Herb Chicken

    This grilled citrus and herb chicken is juicy, tender, and flavoured with a great marinade. Difficulty level Easy and ready in about 45 minutes including marinating time.

  • Moroccan Chicken Tagine

    This dish uses the typical Moroccan spices: Ginger, turmeric, cumin, paprika, and cinnamon. A tagine is distinguished by its spices and its slow cooking, which gives the great flavours time to develop.

  • Pollo alla Cacciatora - Hunter's Chicken Stew

    Hunter's Chicken is found across Northern Italy, with many variations. This version uses boneless chicken thighs and breast pieces and is full of onions, mushrooms, and tomatoes.

  • Pollo Arrosto Al vino con Aromi - Roast Chicken

    Roast Chicken with herbs - and no basting. Thomas Keller Style

  • Poulet a la Normande

    Great for the fall season

  • Poulet aux Prunes

    Auberge Chez Richard says:
    How could I say no to any chicken recipe that involved prunes that are steeped in Armagnac and smothered in shallots? I'm only human (though some might argue otherwise) and I have been a loyal camp follower of Armagnac for some time. As many of you know, Armagnac is the oldest brandy distilled in Gascony, in the southwest of France. The name dates back to the Gallo-roman times of Arminius. The first known distillation was in 1411 and the first commercial activity involving Armagnac was registered in 1414 in Saint-Sever in Landes. In the past, Armagnac was consumed for its therapeutic benefits and that's one of the principal reasons I still consume it today.

  • Poulet en Papillote

    Low-fat cooking en papillote pampers food while preserving flavours. Good for company as most of the prep can be done ahead of time.

  • Provencal Rabbit with Tarragon

    A proven winner. Serve with marble potatoes and roasted asparagus, or perhaps roasted carrots and petits pois.

  • Quinoa Chicken Burrito Bowl

    A little bit Mexican - Peruvian

  • Roast Chicken with Garlic and Tomatoes

    Try serving with a Spanish sparkling wine, such as Codorniu

  • Rosemary Orange Chicken

    Rosemary, orange and cointreau make a delicious sauce.

  • Scallion & Ginger Spiced Chicken

    Asian style sauteed chicken.

  • Spicy Apricot Chicken

    If you do not have fresh apricots, you can use a combination of dried apricots mixed with apricot jam. As an alternate to the pineapple juice, you can use extra chicken stock.

  • Stir-fried Chicken with Ginger and Scallions

    A simple and classic stir-fry that combines tender strips of lean marinated chicken breast with scallions and ginger. We added snap peas and cherry tomatoes for a complete meal. Traditionally it is also served with steamed rice.

  • Tarragon Chicken Fricasee

    Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring

  • Turkey Cutlets with Rhubarb Chutney

    Turkey and rhubarb? Yes the go together quite well actually.

Here are some links to good recipes for Chicken & Other Birds from other sites

Send us a comment

Chicken & Other Birds

  • All time best marinated Chicken

    This is our absolute favorite marinade for chicken. The longer you let it marinate, the more intense the flavour. We usually let it sit overnight in the refrigerator, but a few hours will do.

  • Apple Country Chicken Thighs

    This dish is perfect for easing into fall and comes together in one pan to boot. The thighs will finish cooking in the apple mixture, and the flavors will combine beautifully as they sit in the pan. Works with any fowl parts ( breasts, legs, tenders).

  • Apricot Chicken

    One of our favourite chicken recipes. Lots of complex flavors going on. Fairly simple and fast for a weeknight meal, but also a good anchor for a fancy meal.

  • Baked Chicken and Root Vegetables

    An easy, but very tasty, one dish wonder. The chicken sits supremely on top, dripping its lovely juices into the vegetables.

  • Baked Chicken Tenders

    These chicken tenders are coated in a delicious crust, yet have no breading. so they're awesome.

  • Baked Lemon Chicken Breast

    A no-fuss main that's perfect for entertaining or a weeknight dinner - no wonder it's Ina's favorite dish from her book Barefoot Contessa "how easy is that".

  • Basque Chicken Stew

    This is the Spanish (Basque) one-pot-meal equivalent to Hunter's Chicken Stew (Pollo Cattictore or Coq au vin).

  • Brie-and-Caramelized Onion-Stuffed Chicken Breasts

    Although this elegant dish is low on calories, the melted Brie-and-onion combination creates a rich-tasting, buttery consistency

  • Chicken and Black Bean Burritos

    A kid friendly Tex-Mex lunch or dinner.

  • Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese

    You can stuff the chicken breasts and chill up to 4 hours before cooking

  • Chicken Burritos with Black-Bean Salsa

    Pepper jack cheese looks innocent enough but adds a nice kick to these burritos. Add a corn on the cob each to make a full meal.

  • Chicken Chili

    Kind of like a Baja salad, made into a chili.

  • Chicken Cordon Vert

    Eaten at L'Acchiardo restaurant in Nice on our "Chasing Picasso" trip to Spain and France

  • Chicken Curry

    Our old family standby curry.

  • Chicken Galliano

    This recipe features Galliano, an Italian liqueur flavoured with 30 herbs and spices, including anise and vanilla.

  • Chicken Marbella

    Although this dish is named for Marbella, a stylish resort town just east of Gibraltar on the Spanish Riviera., it was actually first produced in New York City by the Silver Palette Cookbook ladies, Sheila Lukins and Julee Rosso. For the 21st century, the amount of chicken and sugar has been pared way down to give it the spirit of a healthy, Mediterranean style diet. This dish goes well with rice or orzo and a vegetable side such as roasted asparagus or green beans, raisins, and pine nuts.

  • Chicken Piccata

    Sometimes a simple combination of basic ingredients gives a supremo result This is an Italian specialty. It is also commonly cooked in French Provençe.

  • Chicken Provencal

    Sweet onion and salty olives balance tart lemon in this practical, make-ahead chicken dish.
    For side dishes, caramelized fennel is de rigueur, as are potatoes or long-grained brown rice.

  • Chicken Sausage with Fennel and Onions

    Not too tricky, and ready in half an hour or so.

  • Chicken Saute with Mango Sauce

    This recipe features a terrific sauce of mangoes, garlic, ginger and butter!

  • Chicken Scarpariello

    A delightful Italian chicken recipe, with peppadew or pepperoncini peppers. Serve with crusty bread.

  • Chicken Shawarma

    Okay, so technically this recipe should actually be called Shawarma-Style Chicken. True shawarma is cooked with stacked, spice-marinated meats– lamb, turkey, chicken, beef, or a mix of meats – on a vertical spit. The shawarma turns and cooks on the spit for hours and hours, basted in fat and its own juices. Fat = flavor = tasty, amazing shawarma. Thin slices of meat are shaved from the surface and served, either on their own or tucked inside a warm flatbread, topped with tahini or garlic sauce. Shawarma is one of life’s great pleasures.

  • Chicken Tenders with Garlic and Parsley

    In France, the classic way of cooking frog's legs is to dredge them in flour, sauté them over high heat in oil and butter, and finish them with garlic and parsley and some fresh lemon juice. Jacques Pépin replaced the frog's legs with cubes of chicken breast tenders. Make sure that you dry the cubes well with paper towels before you season them and don't dredge them in the flour until just before sautéing. If possible, prepare this dish in a 12-inch skillet (preferably nonstick), which is large enough to accommodate the chicken cubes in one layer.

  • Chicken with Catalan Picada

    This Catalan dish, made with chocolate and spices, is reminiscent of Mexican mole, says Janet Mendel. "But without the spiciness of the chilies, it's much easier to pair with wine." The sauce is thickened with picada, traditionally a blend of toasted nuts, herbs and garlic.

  • Chicken with Mushroom Sauce

    Chicken in Mushroom Sauce - a simple yet elegant dish.

  • Chicken with sun-dried tomato cream sauce

    The sauce for this dish is somewhat rich, but wouldn't you know it, that is what makes it taste so good.

    You can also use skinless, boneless chicken thighs, but you must cut the oven time way down, to about 12 minutes.

  • Chicken with white wine and herb gravy

    This chicken with white wine and herb sauce is a delicious dish sure to please the whole family.

  • Chicken, Ginger and Basil Stir Fry

    Thai basil adds an anise nuance to this quick chicken stir-fry; however, other basil varieties work well too. Serve with hot cooked jasmine rice.
    Ponzu sauce and Sweet Thai chili sauce are available in most supermarkets and in Asian grocery stores.

  • Chicken, Pancetta Wrapped

    Genuine Italian home cooking from Berta, who lives just outside of San Gimignano.

  • Coq au vin - Mediteranee

    Breath-takingly delicious

  • Cranberry Herb Turkey Burgers

    Healthy, tasty turkey burgers.

  • Curried Basil Chicken

    This is a mild curry. You can increase the heat with more cayenne. Please note that jalapeños vary greatly in heat. Check the spiciness of your jalapeños and adjust the recipe to taste.

  • Gino's Escaped Chicken

    aka baked chicken with tomatoes and olives or as they say "Petti di pollo al forno con pomodorini"

  • Grape Stuffed Roast Chicken

    For an authentic result, you will need a Romertopf Claybaker, but a dutch oven may be substituted

  • Greek Parmesan Yogurt Chicken

    If there’s an easier way to turn boneless, skinless chicken breasts into a killer, creamy, cheese-topped dinner, we don’t know what it is. This is a Shaw family favourite.

  • Grilled Citrus and Herb Chicken

    This grilled citrus and herb chicken is juicy, tender, and flavoured with a great marinade. Difficulty level Easy and ready in about 45 minutes including marinating time.

  • Moroccan Chicken Tagine

    This dish uses the typical Moroccan spices: Ginger, turmeric, cumin, paprika, and cinnamon. A tagine is distinguished by its spices and its slow cooking, which gives the great flavours time to develop.

  • Pollo alla Cacciatora - Hunter's Chicken Stew

    Hunter's Chicken is found across Northern Italy, with many variations. This version uses boneless chicken thighs and breast pieces and is full of onions, mushrooms, and tomatoes.

  • Pollo Arrosto Al vino con Aromi - Roast Chicken

    Roast Chicken with herbs - and no basting. Thomas Keller Style

  • Poulet a la Normande

    Great for the fall season

  • Poulet aux Prunes

    Auberge Chez Richard says:
    How could I say no to any chicken recipe that involved prunes that are steeped in Armagnac and smothered in shallots? I'm only human (though some might argue otherwise) and I have been a loyal camp follower of Armagnac for some time. As many of you know, Armagnac is the oldest brandy distilled in Gascony, in the southwest of France. The name dates back to the Gallo-roman times of Arminius. The first known distillation was in 1411 and the first commercial activity involving Armagnac was registered in 1414 in Saint-Sever in Landes. In the past, Armagnac was consumed for its therapeutic benefits and that's one of the principal reasons I still consume it today.

  • Poulet en Papillote

    Low-fat cooking en papillote pampers food while preserving flavours. Good for company as most of the prep can be done ahead of time.

  • Provencal Rabbit with Tarragon

    A proven winner. Serve with marble potatoes and roasted asparagus, or perhaps roasted carrots and petits pois.

  • Quinoa Chicken Burrito Bowl

    A little bit Mexican - Peruvian

  • Roast Chicken with Garlic and Tomatoes

    Try serving with a Spanish sparkling wine, such as Codorniu

  • Rosemary Orange Chicken

    Rosemary, orange and cointreau make a delicious sauce.

  • Scallion & Ginger Spiced Chicken

    Asian style sauteed chicken.

  • Spicy Apricot Chicken

    If you do not have fresh apricots, you can use a combination of dried apricots mixed with apricot jam. As an alternate to the pineapple juice, you can use extra chicken stock.

  • Stir-fried Chicken with Ginger and Scallions

    A simple and classic stir-fry that combines tender strips of lean marinated chicken breast with scallions and ginger. We added snap peas and cherry tomatoes for a complete meal. Traditionally it is also served with steamed rice.

  • Tarragon Chicken Fricasee

    Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring

  • Turkey Cutlets with Rhubarb Chutney

    Turkey and rhubarb? Yes the go together quite well actually.

Here are some links to good recipes for Chicken & Other Birds from other sites