This herb-flecked chicken is a walkaway dish; once you stick it in the oven, it’s completely hands off. There’s no fussy finish to worry about. Just take it out and…
This pot roast may be served right away, but like most braises, it tastes even better when made ahead and left to sit for a day or two.
Though the classic pot roast formula is a classic for a reason, it's fun to change it up to make it more boldly flavored. In this version, for instance, beef…
If you love Indian food, you're probably familiar with chicken tikka masala, which appears on most Indian restaurant menus. This chicken dish with its creamy, aromatic tomato sauce originated as a…
我爱这个沙拉,但是我总是没有时间grill chicken thighs. So, when pressed, I substitute store-bought roast chicken. This one is great with balsamic vinaigrette or…
A slow cooker makes this aromatic pot roast largely hands-off, but if you don't have one, just follow the modifications at the end of the recipe. Serve over egg noodles…
This recipe calls for 1 cup chopped or shredded chicken, but it can easily be tailored to the amount of chicken you have left. You can substitute leftover roast chicken or…
This chicken stock is used as the base for the Red Currant Gravy. It has a robust chicken flavor with added acidity and earthiness from the wine and celery root.…
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