Butter Chicken
Tender seared chicken in a velvety, mildly spiced tomato sauce enriched with butter, cream and cashews. Gentle heat, big comfort.
Weeknight thighs, Sunday roast chicken, and curries worth the wait. Reliable poultry recipes with bold flavor and clear, tested steps.
Tender seared chicken in a velvety, mildly spiced tomato sauce enriched with butter, cream and cashews. Gentle heat, big comfort.
Juicy chicken breasts filled with a creamy spinach, feta and sun-dried tomato stuffing, seared golden and finished in the oven.
Crisp parmesan-crusted chicken cutlets baked under bright marinara and melted fresh mozzarella. The red-sauce classic, done right at home.
Chicken marinated overnight in a fiery paste of Scotch bonnets, scallions, allspice and thyme, then grilled low and slow until smoky and charred.
The Sichuan classic: tender diced chicken stir-fried with dried chiles, tingly Sichuan peppercorns, scallions and roasted peanuts in a tangy savory sauce.
The French bistro classic: chicken slowly braised in red wine with bacon, pearl onions, mushrooms and herbs until tender and deeply flavored.
Tender pan-fried chicken cutlets in a bright, buttery lemon and caper sauce with white wine. Fast, elegant and full of zing.
Double-fried crispy chicken thighs tossed in a glossy sweet, tangy and gently spicy sauce with dried chiles, garlic and ginger.
Chicken breasts rolled around ham and nutty Swiss cheese, coated in buttery parmesan crumbs and baked golden, with a quick Dijon cheese sauce.
A dry-brined bone-in turkey breast rubbed with sage, thyme and rosemary butter and roasted until juicy, with a simple pan gravy.