Dave Mechlowicz makes a healthy and satisfying version of the classic chicken Marsala, adding fresh herbs and just a touch of butter for creamy richness.
This well-loved soup is made with chicken leg quarters to shorten the cooking time. Then carrots, celery and onion are used twice in the recipe, for the simmering broth and to finish the soup. Nothing is as simple and satisfying.
A flattened, breaded chicken fried to perfection provides the perfect foundation for a citrus fennel salad. These flavors are out of this world and Megan Mitchell is going to cook along with you every step of the way.
Love chicken nuggets? Catherine McCord shares a terrific homemade version that's full of crispy goodness but baked, not fried, for brownie points. Plus, she shows how to turn a handful of pantry staples into a barbecue dipping sauce.
Warm up on a chilly fall evening with this Thai-inspired curry. Instead of a traditional wok, Valerie uses a casserole dish and lets the chicken braise in the oven.
Bobby Flay keeps it simple when he's challenged to roast a half chicken by creating a porcini and parmesan crust, then serving it with a pancetta and bread salad.
Fire up your Halloween dinner with spicy fajitas! Sizzling orange bell peppers and strips of cumin-spiced chicken get tucked into midnight blue corn tortillas, bringing the festive colors of the holiday to your table.
Guy and Hunter Fieri get a satisfying kick of heat from the deep-fried dough filled with roasted chicken and smothered in green chile sauce at Ranchos Plaza Grill in New Mexico.