4 (6- oz) skinless boneless chicken breast halves
5/8 teaspoon salt
1/2 teaspoon black pepper
1/3 cup sliced almonds
1/2 cup apricot preserves
1 1/2 tablespoons soy sauce
1 tablespoon whole-grain mustard
1 tablespoon unsalted butter
apricot, chicken, almonds

3 lbs Chicken Tenders or Chicken Breasts thinly sliced
1 large Spanish Onion
1-2 Sweet Green Peppers (if you can find red or yellow, they make a really cool presentation)
4 cloves of garlic
1-2 jalapeno's or Cherry peppers (optional)
1/4 tbs salt
1/4 tbs pepper
3-4 sprigs fresh oregano (or 1/8 cup dry)
1-2 sprigs fresh Basil (or 1/8 cup dry)
2 bottles 24 oz of Pizza Beer (if not available substitute an malty English style ale. Fuller's ESB works good)
Marinara sauce of your choice (high quality jar or canned works fine)
1/8-1/4 cup olive oil
1 Package of Riggitoni
Fresh Romano, Parmesan or hard cheese of your choice to grate on top
chicken, pasta

1/4 cup (1/2 stick) butter
1 cup minced onion
1 cup ketchup
1/4 cup molasses
2 tablespoons (packed) brown sugar
1 1/2 tablespoons Worcestershire sauce
2 teaspoons yellow mustard
3/4 teaspoon ground black pepper, divided
1/4 teaspoon chili powder
1/4 cup bourbon

1 1/2 teaspoons coarse kosher salt
12 chicken drumsticks
bourbon, molasses, chicken

For blue-cheese dressing
1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces crumbled blue cheese (about 1/2 cup)

4 celery ribs
3 pounds chicken wings (12 to 14)
2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)
1/2 stick (1/4 cup) unsalted butter
3 to 4 tablespoons hot sauce such as Frank\'s or Goya
1 1/2 tablespoons cider vinegar
buffalo, chicken, wings

33 tablespoons olive oil
1 3 1/2 pound chicken, cut into 8 pieces

6 garlic cloves, chopped
1 1/2 teaspoon aniseed, crushed
1 28-ounce can Italian plum tomatoes
1/2 cup low-salt chicken broth
1/4 cup Ouzo, Pernod or Ricard
1 tablespoon dried oregano, crumbled
12 black, brine-cured olives, pitted
4 ounces feta cheese, crumbled
chicken, athena,

Soup
1 tablespoon vegetable oil
1 3-pound chicken, cut into pieces
2 large onions, cut into 1-inch pieces
12 cups water
3 celery stalks, cut into 1-inch pieces
3 fresh parsley sprigs
2 bay leaves

Matzo Balls
1 ounce dried shiitake mushrooms
2 cups hot water

1/3 cup chicken fat (reserved from stock or purchased)
4 large eggs
2 tablespoons chopped fresh chives
1 1/2 tablespoons minced fresh tarragon or 1 1/2 teaspoons dried, crumbled
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup unsalted matzo meal

3 1/2 quarts water (14 cups)

1 teaspoon minced fresh tarragon or 1/4 teaspoon dried, crumbled

Minced fresh chives
chicken, soup, wild

6 tablespoons (3/4 stick) unsalted pareve margarine
1/2 cup packed finely chopped leek (white and pale green parts only)
1/2 cup finely chopped fresh chives

4 eggs
2 tablespoons ginger ale
1 1/2 teaspoons kosher salt
1/4 teaspoon ground pepper
1/4 teaspoon ground ginger
1 cup unsalted matzo meal

12 cups chicken broth
Chopped fresh chives
chicken, soup, miniature

1 large ripe avocado, peeled, pitted
4 teaspoons fresh lime juice
2/3 cup canned black beans, rinsed, drained
2 green onions, chopped
Hot pepper sauce (such as Tabasco)

2 cooked chicken breast halves, shredded (about 1 3/4 cups)

1 tomato, seeded, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
Lime juice

4 purchased tostada shells (crisp corn tortillas)
2 cups shredded lettuce
2/3 cup crumbled mild goat cheese (such as Montrachet) or
feta cheese
Purchased salsa
chicken, black, bean

2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
8 cups canned low-salt chicken broth
1 1/2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
1 1/2 teaspoons ground coriander
1 15-ounce can golden hominy, drained
6 green onions, chopped
1/3 cup chopped fresh cilantro
5 tablespoons fresh lime juice
chicken, vegetable, soup

1/2 ounce dried morel mushrooms*
1 cup hot water

4 chicken leg-thigh pieces
1 tablespoon olive oil
3/4 cup dry white wine
4 leeks (white and pale green parts only), sliced (about 4 cups)
1 cup low-salt chicken broth
1 tablespoon chopped fresh thyme
chicken, leeks, morels

1 tablespoon butter
1 tablespoon olive oil
1 3-pound whole chicken, cut into 8 pieces

3/4 cup chopped shallots
1/4 cup brandy
1 cup low-salt chicken broth

1/2 cup whipping cream
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard
chicken, mustard, tarragon

1 lemon, halved
6 medium artichokes, stems trimmed to 1/2 inch
1/2 cup (about) olive oil
1 pound onions, chopped
8 large garlic cloves, chopped
3 tablespoons (packed) grated lemon peel
1 tablespoon ground coriander
2 teaspoons Hungarian sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh dill
8 tablespoons chopped fresh mint

4 pounds skinless boneless chicken thighs, trimmed of excess fat
4 cups low-salt chicken broth
3 fresh fennel bulbs, trimmed, bulbs quartered vertically
5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths

chicken, tagine, spring

4 bone-in chicken breast halves with skin
5 teaspoons ground cumin, divided

4 tablespoons olive oil, divided

2 garlic cloves, pressed
1/2 cup chicken broth
1/2 cup orange juice
1/4 cup fresh lemon juice
2 teaspoons grated orange peel
1 1/2 teaspoons grated lemon peel
1/3 cup chopped fresh cilantro
chicken, breasts, citrus

2 tablespoons (1/4 stick) unsalted butter
1/2 cup sliced almonds
1/2 teaspoon Pimentón de La Vera (Spanish smoked paprika)*

1 small shallot, minced
2 tablespoons Sherry wine vinegar
6 tablespoons extra-virgin olive oil
1 large head of frisée (about 8 ounces), torn into bite-size pieces
1/2 cup drained roasted red peppers from jar, cut into thin strips
1 3-pound purchased chicken, meat torn into bite-size pieces
2 ounces shaved Manchego cheese (about 1/2 cup)
chicken, frisee, salad