Explore Chicken, Sunsets, and more!

Explore related topics

"If there is only one thing you do in Brentwood, go to the Mart and get a chicken.

Chicken riggies is a famous dish from the Utica/Rome region of New York. It's a hearty pasta dish with marinated chicken and rigatoni in a rich tomato cream sauce. YUM!

Chicken riggies is a famous dish from the Utica/Rome region of New York. It's a hearty pasta dish with marinated chicken and rigatoni in a rich tomato cream sauce. (Baking Pasta With Chicken)

This is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock. (Photo: Christina Holmes for The New York Times)

Daniel Boulud’s Chicken Tagine

Daniel Boulud’s Chicken Tagine recipe: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York - NYT Cooking

Zuni Cafe Chicken by nytimes: You don’t need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers — but you do need a hot one, and a day or so to dry-brine the bird before using it Rodgers’s technique, which involves drying and seasoning the chicken, then flipping it while cooking, results in a wonderfully browned bird, with crackling skin and moist meat It’s simple but lively. #Chicken

Zuni Cafe Chicken

NYT Cooking: You don’t need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers — but you do need a hot one, and a day or so to dry-brine the bird before using it. Rodgers’s technique, which involves drying and seasoning the c

This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste. (Photo: Craig Lee for NYT)

Chicken-Tarragon Pot Pie

NYT Cooking: Chicken Tarragon Pot Pie This recipe is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken.

NYT Cooking: In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

Lemon and Garlic Chicken With Mushrooms

NYT Cooking: Lemon and Garlic Chicken With Mushrooms In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

Chicken Marsala gets a slow cooker makeover to make this elegant dish super easy for a weeknight!

Chicken Marsala gets a slow cooker makeover to make this elegant dish super easy for a weeknight!

Recipe: Green Goddess roasted chicken || Photo: Andrew Scrivani for The New York Times

Green Goddess Roasted Chicken

Green Goddess roasted chicken (totally awesome- 1 clove garlic for sauce and line baking sheet w foil)

This version is easier to make: in place of all those whole baby onions, which have to be peeled one by one, you can just chop your onions the usual and considerably less bothersome way.

Coq au Riesling

And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version.

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. (Photo: Craig Lee for The New York Times)

Chicken and Chickpea Tagine

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. (Photo: Craig Lee for The New York Times)

Pinterest
Search