Turkey and Chicken Recipes | Leite's Culinaria

Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens

May 04, 2003 by Norman Van Aken

For this Latin dish, tender boneless chicken breasts are dusted with a masa harina coating spiced with cumin, pepper, and sugar seared, and served atop a salad.

Chicken Potpie with Phyllo Crust

May 03, 2003 by Marian Burros

Underneath this wonderfully flaky and crisp crust is sumptuous creamy filling of chicken, pearl onions, carrots, leeks, mushrooms, peas, and peppers.

Cassoulet of White Beans, Sausage, and Duck

May 03, 2003 by Mary Risley

This cassoulet is filled with plenty of white beans, called flageolet, pork sausage, and duck confit. It’s a hearty cassoulet fit for winter dining.

Kung Pao Chicken With Peanuts

Mar 04, 2003 by Fuchsia Dunlop

The origins of Chinese Kung Pao Chicken are murky, but this recipe for chicken, peanuts, and red chiles bathed in a rich kung pao sauce is a winner.

Cold Chicken Chutney Salad

Jun 03, 2002 by Sheilah Kaufman

Diced chicken breast, pineapple, celery, and slivered almonds are stirred into a curried mayonnaise for a delightful cold kosher salad. An excellent lunch dish.

Chicken Braised with Saffron, Cinnamon, Lavender, Almonds

May 03, 2002 by Deborah Krasner

Chicken is braised in a brew containing saffron, cinnamon, and lavender. Braised the chicken a day ahead for the best flavor and serve it over rice, couscous, rosemary mashed potatoes, or polenta.

Classic Roast Turkey with Giblet Gravy

Oct 03, 2001 by Michael McLaughlin

This classic roast turkey is a Thanksgiving favorite. The turkey is simple and utterly delicious. The giblet gravy adds the right drizzle of flavor and keeps the turkey moist.

Chicken with Forty Cloves of Garlic

May 03, 2000 by James Beard

What makes this chicken recipe so amazing is the 40 garlic cloves mellow as they cook with the chicken, making them mild and sweet. James Beard’s best.

Classic French Chicken Fricassée

May 03, 1999 by Daniel Boulud

Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.

Duck Breast Warm Goat Cheese Salad

Jan 15, 1999 by Charlie Trotter

Seared duck breasts sit on wilted greens and are topped with goat cheese so creamy it simply melts in your mouth–a perfect foil to the crunchy walnuts.