434 chicken stock recipes

The garlic and rosemary infused olive oil adds the herby and garlicky taste into the chicken under roasting; lentils and olives give the enough fibre and minerals to your daily nutrition. Serve it with roasted potatoes, salad greens.

Chinese-style mushrooms in oyster sauce, steamed with ginger and shallots then stir-fried until glazed. A savory umami-packed appetizer or side using black trumpet or button mushrooms.

A savory and succulent stew made with stewing beef, chicken thighs, steak sauce and a bit of this and that which gives it a wonderful aroma and flavor!

Roasted winter squash and chicken thighs braise with prunes, garlic, cinnamon, and fresh orange into a North African-leaning one-pan dinner. Sweet, savory, and built for cold weather.

A succulent chicken dish that is served with a savory sauce that will kick your tastebuds up a notch!

Slow cooker chicken and pork cubes marinated in red wine, beef stock, tomatoes, garlic, and rosemary. Set it, forget it, and come home to fork-tender meat after 6 to 8 hours.

Seared chicken breasts simmered in a wine-laced sauce with chicken and beef broth, tarragon, fresh tomatoes, and mushrooms. Classic French chasseur made simple for weeknights.

If you love the taste of chicken, you will surely enjoy this succulent dish that can easily be made in your crockpot.

Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.

Pollo alla Cleopatra is an Italian restaurant classic: flour-dredged chicken breasts in a tarragon-caper cream sauce spiked with white wine and brandy. Rich, aromatic, and ready in under 30 minutes.

Chicken breast sauteed with mushrooms, capers, and balsamic vinegar in a quick pan sauce with tomato paste and beef broth. A bold, briny weeknight dinner in 45 minutes.

Lone Star chicken casserole bakes dredged chicken in a ketchup-Worcestershire beef gravy with potatoes, carrots, mushrooms, and baby onions. A hearty Texas one-pot Sunday supper.

Basque lamb stew simmered with carrots, turnips, thyme, and rosemary in a chicken-stock gravy. A make-ahead, freezer-friendly stew with a lamb shoulder base that splits into batches for the week.

Tender chicken breasts baked in a luscious mustard-parmesan cream sauce that thickens into pure velvet. Ready in 40 minutes with minimal prep for busy weeknight dinners.

Sweet Vidalia onions stuffed with a smooth cornbread, potato, and hard-boiled egg filling, baked until tender. A true Georgia-style Southern side dish.

Grilled chicken marinated in coffee syrup and topped with a velvety mole of poblano, chocolate, pistachios, and cumin. A modern twist on the Mexican classic.