Chicken
Recipes
A full course of Italian penicillin
Chicken soup's glamorous Italian cousin, with a spicy crumb and a cold lemon dollop.
Chicken and zucchini meatballs under a feta sauce
Half the meatball is grated zucchini, which is the only reason a chicken meatball has any business being this juicy.
Chicken parm sliders, twelve at once
The whole slab of rolls stays joined until the end. You bake it as one object and cut it into twelve at the table.
Chicken meatballs in red curry and coconut
Red curry paste, not curry powder. It is made from chiles, lemongrass, garlic and shrimp paste, and it is why this tastes like something.
Tostadas waterproofed with cheese
Melt the cheese onto the tortilla before anything wet touches it. That layer is a gasket, and it is why these are still crisp at the last bite.
Chicken parm, pounded until it is honest
Quarter-inch thick, no more. A breast at its natural depth cannot cook through before the crust burns, and everyone has eaten the result.
Hot honey chicken and a proper mash
The honey goes in with the heat off. On a hot pan it turns bitter in about the time it takes to notice.
Enchiladas you never roll
The tortillas go in as ribbons, not parcels. Rolling was always the only difficult part.
Gochujang chicken with a crust that shatters
Cornstarch, not flour, and a pan rather than a pot of oil. The sauce goes on after, never before.
Poached chicken that won't go stringy
Ten minutes, and the water never once boils. That is the entire trick.
Chicken and gnocchi with a pecan gremolata
The gnocchi cook in the broth, and the pesto turns what is left into a sauce.
Chipotle-glazed chicken bites over poblano rice
Cornstarch, not flour, which is the only reason the crust survives the glaze.
Balsamic chicken and roast roots in spicy honey butter
The butter goes on after roasting, never before, and it matters more than it sounds.
Falafel and chicken in one pita
Feta goes into the falafel mix, not on top, and it changes the whole thing.
Chicken and chickpea pitas
Fifteen minutes, one pan and a tahini sauce loosened with honey.
Crispy chicken cutlets in a tomato cream
The sauce is made in the frying pan after the oil comes out, not before.
Harissa-honey chicken and pearl couscous
The dates go into warm water first, which is the difference between chewy and molten.
Lemon-tahini kale, chicken and apple
A dressing with parmesan, tahini and Worcestershire in it, which is more than it sounds.
Oregano chicken with orzo and a quick tapenade
The tapenade takes two minutes and does the work of a much longer sauce.
Chipotle chicken rice bake
Built on cooked rice and a rotisserie bird, which is not cheating if nobody sees.
Lemon-caper chicken, zucchini orzo underneath
The topping is built in the chicken's own pan, which is where the flavor was.
Shawarma chicken panzanella
Everything browns on one pan, including the bread, which is the whole trick.
Greek chickpea and couscous bowls
Chickpeas fried hard until they pop, which is the point and also the hazard.
Lime-glazed chicken with dates and labneh
The dates go in with their soaking water and turn the pan sauce sticky.
Spatchcock chicken over leeks and greedy bread
One bird on a bed of leeks, and torn baguette underneath drinking up every drop.
Chicken and creamed corn, cobs and all
The cobs go in the pot. That is the whole secret.
Chicken and rice with a ginger problem
Rice cooked in ginger oil, with the bottom layer left long enough to scorch and crisp.
Slow-burn chicken with burst tomatoes
Five minutes of effort, six hours of alibi.
Red-lacquered chicken and winter vegetables
Gochujang does the glazing and a quick pickle talks back.
Roast chicken over hot-headed chickpeas
Harissa gets two minutes in a pan and a whole new attitude.
Miso peanut hibachi chicken
A Hawai'i grill number with peanut butter in the band.
Lemon chicken in a hurry
A 1992 newspaper dish that still outruns your delivery app.
Burnished miso chicken
Miso butter under high heat. The skin turns to amber glass.
Twice-sauced chicken and carrots
The marinade is the workhorse. You are merely decorative.
Chicken and potatoes, salad included
Harissa-slicked, leek-strewn and fully dressed on one pan.
Yuzu chicken piccata
A teaspoon of yuzu kosho carries the entire pan sauce. Sake and butter do the rest.
Oven shawarma, no rotisserie in sight
All the spice and crisp of the street cart, none of the six-foot spit.
Smashed cucumbers and chicken, no stove required
Take your aggression out on a cucumber. It is good for you both.
Fire chicken under a mozzarella duvet
Buldak means fire chicken. The cheese is there to talk it down.
Zuni Café chicken
Four ingredients and two days. Trust the salt and do almost nothing.
Coq au vin for a filthy night in
Chicken, a bottle of Burgundy and an afternoon. This is what Sundays are for.
Chicken tamale pie from the church-supper canon
A Jiffy-box cornbread drowned in enchilada sauce and piled with chicken. Zero shame, full flavor.
One-pot chicken and rice with scallion-ginger sauce
Dinner steams itself under one lid while you make the only sauce that matters.
Leo Maya's green chicken tacos
A borrowed green sauce, put where it always wanted to be, in a tortilla.
Gochujang chicken arrabbiata
Rome would be appalled. We are not.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.