You can take the girl out of Texas, but...! It's no secret that Jennifer Garner is a born-and-raised southern gal, but fans were in for a bit of a surprise Monday when she introduced one of her beloved pets -- a chicken that she walks around the neighborhood on a leash.
Bill, Judy, Sarah, and Kaitlin Leung are the cooks behind The Woks of Life, a food blog spanning several generations of their family. For the past two years, the entire family has used the blog — featured as part of Yahoo Food Blogger of the Week series — as a platform to communicate, tell stories, and share food across distances.
Fifty years ago, Teressa Bellissimo decided to fry up chicken wings she had set aside for soup to quickly feed her son’s ravenous friends at the family restaurant, Anchor Bar, in Buffalo, New York. Since then, Buffalo wings have, of course, made their way into American food lore.
How many meals can you make with a corn tortilla? The outside-the-box cooks in the EatingWell Test Kitchen gave themselves the challenge of creating some new dinners based on corn tortillas. But they really outdid themselves with this Chicken Taco Bowls recipe and guess where they found their inspiration? At the bottom of a muffin tin.
Last week we tested a Spiced Buttermilk Roast Chicken for a recipe contest and realized — after we’d eaten the entire chicken quickly, hungrily—that these spices are too good to reserve for desserts and sugar-spiked coffees. As we started digging through our chicken recipes, we realized that this is something we’ve known for quite some time—cloves, allspice, cinnamon, and nutmeg are the hidden something in some of our favorite chicken recipes.
When you have a craving for fried chicken, these Food Network-approved restaurants serve crunchy, juicy renditions that have a leg (or wing) up on the competition.
It doesn’t get much more comforting than chicken soup. Make a big pot, set it on a table along with a bunch of different toppings, and let your guests transform their servings into one of these flavorful one-dish wonders. Jennifer Rubell shows you how.
Here’s the thing—it’s spring out there, and we’re too busy rollerblading in the park chasing butterflies and weeping tears of joy to worry about creating an elaborate meal. We think you know what we mean. So here’s what we’re gonna do: We’re gonna put some thyme and garlic inside two chickens, we’re gonna put those chickens in the oven, and we’re gonna go pick daffodils for the next 50 minutes. And then, when we come inside, all grass-stained up, we’re gonna carve those birds and eat them all with a nice bottle of rosé.
Hatch an easy plan for dinner with chicken recipes that celebrate the season’s freshest green vegetables. See more: Quick-Fix Chicken Suppers Sesame Chicken Garden Salad Dress a double batch of this light but satisfying dinner with the sesame dressing. The flavors get even better overnight in the fridge, and leftovers make a gourmet on-the-go lunch. Ingredients 1/2 cup reduced-fat sesame dressing 2 tablespoons fresh lime juice 1/4 teaspoon dried crushed red pepper 1 (6-oz.) package regular baby or French baby carrots, thinly sliced lengthwise 1 (4-oz.) package fresh sugar snap peas, halved lengthwise 1/2 English cucumber, thinly sliced into half moons 3 radishes, thinly sliced 2 boneless deli-roasted chicken breasts, sliced 1/3 cup chopped fresh cilantro 2 tablespoons toasted sesame seeds Preparation 1.
recipe by The Bon Appétit Test Kitchen, photo by Romulo Yanes INGREDIENTS: * 6 ounces ground chicken (about 3/4 cup) * 1/2 cup fresh breadcrumbs * 6 tablespoons finely grated Parmesan, divided, plus more for garnish * 4 garlic cloves, 2 minced, 2 thinly sliced * 2 tablespoons chopped fresh chives * 1 large egg, whisked to blend * Kosher salt, freshly ground pepper * 2 tablespoons extra-virgin olive oil * 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds * 5 cups low-salt chicken broth * 3/4 cup ditalini or other small pasta * 1 cup 1/2-inch rounds peeled carrots * 1 cup (packed) baby spinach * Chopped fresh basil SEE MORE: 25 Ways to Use Sriracha PREPARATION: Mix chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Form into 1/2-inch-diameter meatballs (makes about 28). Heat oil in a small pot over medium heat.