This stew’s flavor comes not only from the chicken pieces but also from sauteed chicken livers. Smoked bacon and onion give it an depth of taste.
Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens
May 04, 2003 by
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
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
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
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
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
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
We know, we know. There’ve been other recipes that promise you a “classic” roast turkey. But we really mean it. We doubt Martha could do it any better herself.
- Quick Glance
- 30 M
- 3 H, 30 M
- 0
Chicken with Forty Cloves of Garlic
May 03, 2000 by
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
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
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.
Chicken Soup with Coconut Milk and Lemongrass
Sep 17, 1998 by
Thai chicken soup with coconut milk and lemongrass is as colorful as it is flavorful. Make the rich chicken broth base ahead of time for more flavor.
Understanding How to Roast Turkey
Aug 04, 1995 by
A useful reference to understanding how to roast turkey—from giblets to stuffing to oven care. An indispensable guide for Thanksgiving.
Simple Roast Turkey
Aug 04, 1995 by
The operative word here is simple—or is it crackly skin? Or maybe sigh-inducingly tender? You tell us.
- Quick Glance
- 15 M
- 2 H, 30 M
- 4