Give ho-hum breaded chicken a nutty makeover by using flavourful ground almonds instead of bread crumbs
Poaching chicken creates an intense, clear broth. However, you can make an even quicker version using leftover chicken or turkey. Sprinkle soup with sliced warm tortillas and hot pepper sauce and serve with a romaine-and-avocado salad.
Slowly cooked dark chicken meat remains tender and moist and is economical, too.
Serve this simple saucy chicken stew over rice or pasta for a delicious dinner. Skinless chicken drumsticks could be used in place of the thighs.
Residual heat from the chicken melts the cheese so it oozes delectably overtop.
Let the chicken marinate in a cooler while en route to the cottage.
Marinating chicken in buttermilk tenderizes it and adds a tangy flavour. Buy bone-in skin-on chicken breasts and discard the skin to cut down on the fat. Not only is bone-in chicken more economical, but the bone also helps keep the meat moist. A spray bottle or atomizer evenly distributes a small amount of oil to make the breading crisp. Serve with steamed vegetables.
You could eat this chicken-and-vegetable soup with a knife and fork, but don't forget a spoon for the delicious broth. It's made with chicken pieces on the bone.
Small chunks of marinated chicken cook up quickly then slip neatly into pitas for a satisfying sandwich supper.
On a cold, dreary day, there's no dish more soothing than a steaming bowl of chicken soup. In this one-pot version, we've poached the chicken in the savoury broth to intensify the chicken flavour and added a touch of cream for a velvety, rich consistency.
