These chicken hot dogs are a fresh, spicy and a totally reinvented way to enjoy an old classic. In this class, Maneet will teach us how to use some different herbs and spices to freshen up a hot dog.
Think of this dish as a mash-up between a chicken pot pie and a Mediterranean classic, spanakopita. The flaky phyllo dough over top is like a perfectly wrapped present.
In this class, Michael Symon will teach us how one simple technique -- braising -- is the key to tender, juicy chicken thighs and a thick and flavorful sauce. This one-pot meal is perfect for an easy yet decadent Sunday dinner.
Valerie Bertinelli puts together a five-ingredient dinner that is sure to please every family member with chicken thighs, carrots, peas and light, bright gremolata sauce.
Rachael Ray demonstrates one of her favorite tips to cook a chicken quicker and more evenly, and she shares how to make a simple herb and cheese filling for a chicken.
This one-pot dish is perfect for a weeknight meal. The corn provides a depth of flavor while the sausage and chicken create a meaty broth perfect to spoon over a bed of rice.
Elena Besser shows us how to do wings, the right way! A drizzle of her homemade hot honey sends this dish from good to great, along with a smoky pepper condiment we like to call harissa.
Rick Martinez makes chicken green enchiladas which are a favorite meal in Central Mexico. His secret ingredient is charred and steamed poblano peppers which will add a sweet but slightly bitter edge to this insanely good dish.