Chicken Recipes, Find the Best Recipes for Chicken

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Asopao

A hearty and sustaining dish, asopao is a Puerto Rican stew filled with rice and plenty of vegetables and topped with spiced ground chicken. Starchy potato can stand in for the yucca.

Roast Chicken with Hot Honey

Pre-seasoning these chicken legs with salt at least an hour before cooking ensures flavorful, juicy meat. Drizzle leftover hot honey on a cheese plate or pizza.

Kombu Roast Chicken with Kabocha Squash and Daikon

2019 Best New Chef Matthew Kammerer amps up butter with salty, mineral-rich seaweed at Harbor House Inn in Elk, California. We tried the butter under the skin of a roast chicken; it built major depth of flavor in this simple weeknight dinner.

Hearty Chicken Stew with Pancetta Gremolata

Just when you thought the world didn’t need another chicken stew, this recipe came along to prove otherwise. Just thick enough and full of tender chicken and barely sweet parsnips, it’s remarkably hearty and yet light at the same time. We added a bouqet garni to infuse the stew with extra flavor; save time by substituting a few thyme sprigs and 1 bay leaf instead. The real hero of this dish is the pancetta gremolata; sprinkled over just before serving, it provides a finishing crispy and bright touch that makes this recipe a keeper.

Chicken Pot Pie with Leeks and Thyme

This classic chicken pot pie comes together in just about an hour and uses only one skillet. Come for the patchwork of crispy, golden-brown puff pastry, stay for the comforting, classic flavors of the filling. Leeks and thyme lend a cozy, traditional flavor to this dish, while Dijon mustard adds a subtle, unexpected punch.

17 Warming Chicken Stew Recipes

We have chicken stew filed under our favorite “sitck-to-your-ribs” recipes—it’s the kind of dish that warms you from the inside out, and it’s incredibly versatile, too. In this roundup, we pay homage to some of our favorite recipes, from Gabriel Rucker’s chicken stew with shiitake and lemongrass to Grace Parisi’s incredibly creamy chicken goulash with moist biscuit dumplings. When the weather starts to get cold, you’ll be glad to have a hot bowl ready to eat.

Roast Chicken with Sauce Chasseur

Sauce Chasseur is classically thickened with a rich demi-glace, but this version uses cream which allows the flavors of the herbs, tomatoes, and acidic wine to come through.

Coconut-Braised Chicken and Rice with Collard Greens

I take inspiration from cuisines that use lots of spices and herbs; after all, deep, bold, worldly flavors are the new comfort food. At first glance, this one-pot dinner recipe may seem like just another humble oven-to-table casserole—crispy chicken resting upon a bed of tender rice and hearty greens. But this recipe is all about employing techniques that build complexity in a dish. It’s the perfect combination of simplicity and bold flavor that captivates your senses as you’re cooking. It all starts with a simple paste of serrano chiles, ginger, and garlic made in a mortar and pestle. Though you may be tempted to get out your food processor, don’t. The act of pounding and grinding the aromatic ingredients against the mortar reveals a depth far beyond that of a blade’s pulverizing motion. They’re bruised and mashed, unleashing the essence of their flavors. One of the takeaway techniques I learned in culinary school is the importance of toasting spices. I was taught to roll the whole seeds around in a dry pan over a low flame until they’ve perfumed the room and taken on a darker tinge. But I’ve since realized there are other ways to do it, too. Here the spices are toasted in the hot coconut oil and chicken drippings, along with the other aromatic ingredients. It’s always a good idea to finish a dish by repeating the same flavors and textures in a different way; in this case, with sliced chiles and crispy coconut flakes. It adds complexity and also freshness in contrast to the chile paste and coconut milk that were cooked in the pot. And as always, a pile of fresh herbs enlivens it all. My go-to wine for heavily spiced dishes is a dry sparkling Vouvray. Chenin blanc—the grape of the Vouvray region—is one of the more fascinating white wines to begin to explore if you’re unfamiliar. Its nutty, fruity quality proves a worthy partner to toasted spices and richly flavored foods, and the bubbles work to cleanse a coconut-coated palate. With this dish, I’m particularly fond of François Pinon’s Vouvray Brut Non Dosé. It’s the perfect partner to transform your one-pot-wonder into a surprisingly special supper.

Mayan Pepita-Chicken Stew

Peruvian Chicken Skewers (Anticuchos de Pollo)

Florentine Butter Chicken

Roasted Chicken and Acorn Squash with Sumac Brown Butter

Grilled Chicken with Nectarines and Chanterelles

Paired with tart and tangy nectarines and juicy grilled chicken, chanterelles are earthy, savory, and a bit nutty when cooked. Spatchcocking the chicken, or removing the spine and cracking the breast bone, helps ensure even cooking on the grill.