The full-bodied flavour of these chicken thighs comes from a delicious amber beer sauce.
Grand Prize winner of the 2003 Canada Day Chicken Challenge contest.
Skinless chicken is used in this restyled "stir-fry," and chicken stock is substituted for the oil (as much as 1/4 cup/50 mL) that would have been used in the past to brown the chicken. This dish is especially good over egg noodles or basmati rice.
This is a great recipe when you want a bit of a different chicken casserole!
(Kara-age)
This is a popular staple in Japanese bento lunches. To ensure a crisp coating, toss a few pieces of chicken at a time in the cornstarch then immediately fry. This chicken is just as good at room temperature as it is hot.
This sweet Asian barbecue sauce works beautifully on baked or grilled chicken. Serve with fluffy rice.
Corn Bread (see recipe link below) is the perfect side to this super Grilled Chicken Salad
Use regular paprika or, for a hint of delicious smokiness, smoked paprika. Serve the chicken over buttered egg noodles with steamed broccoli.
Delicately seasoned with fragrant herbs and lemon, these flavourful chicken skewers are easy party staples. Look for cocktail skewers at kitchen supply stores. Make the chicken skewers up to two weeks ahead and cook from frozen.
This simple chicken dish bakes up moist and juicy. The women recommend using pasta sauce because it contains herbs and spices, but puréed tomatoes work just as well. It's also delicious with other chicken parts.
