• Zesty Lemon Chicken

    Zesty Lemon Chicken

    This is easy! Round out the meal with sauteed string beans or bok choy. If you don't have a wok, just use a large saute pan.

    • Yield: 4 servings
    Tags: chicken, lemon
  • Chicken With Wine: Coq Au Vin

    Chicken With Wine: Coq Au Vin

    Coq au Vin is a quintessentially French dish found throughout wine country. It is simply chicken braised in wine. You should always use a good wine for this dish and it doesn't have to be expensive. In France, a basic Cote Du Rhone table wine is used. This is the perfect dish for a cool fall day or night.

    • Prep Time: 45 minutes
    • Total Time: 80 minutes
    • Yield: 4 servings
  • Spicy Chicken With Cashews

    Spicy Chicken With Cashews

    Who needs to order take-out when you can make great Chinese food at home?

    • Yield: 4 to 6 servings
  • Emeril's Chicken Cacciatore

    Emeril's Chicken Cacciatore

    Also known as Hunter's Chicken. Chicken is cooked until tender in tomato sauce and served over pasta. As the story goes, if the hunter came home without a kill for dinner, the wife would cook a chicken. Not bad for second place! Toward the end of cooking, taste your sauce. If it is a bit on the acidic side, stir in a scant teaspoon of sugar. A little goes a far.

    • Yield: 6 servings
  • Cajun Jambalaya

    Cajun Jambalaya

    If you are only cooking for two, this recipe is easily cut in half, and just as delicious.

    • Yield: 6 servings, about 3 quarts
  • Smothered Chicken

    Smothered Chicken

    This chicken is smothered in mushrooms and onions, and braised in white wine. Flavor is robust and succulent. Serve with roasted or mashed potatoes. Or crusty French bread.

    • Yield: 4 to 6 servings
  • Jesse's Chicken Enchiladas

    Jesse's Chicken Enchiladas

    Sometimes it is really nice to have all aspects of your meal rolled up into one component - like an enchilada! These enchiladas are rolled around a creamy chicken and onion filling and topped with a simple pureed tomato sauce. All you have to do is sink your fork into it for one bite of this yumminess!

    • Yield: 4 servings
  • Batter Fried Chicken
    • Yield: 4 servings
    Tags: chicken
  • Gumbo Ya-Ya

    Gumbo Ya-Ya

    This is a take on the famous gumbo created by Chef Paul Prudhomme. The secret to making this flavorful stock is to use a big stewing hen (you can substitute two smaller chickens if you would prefer). Use at least 6 pounds of chicken so that the stock is very rich. Good stock makes good gumbo!

    • Prep Time: 2 hours (includes time for making broth)
    • Total Time: 4 hours
    • Yield: 10 to 12 servings
  • Chicken Etouffee

    Chicken Etouffee

    This is a Louisiana classic! Don't forget to cook up some long-grain white rice for serving -- a nice crusty piece of French bread would be right at home as well.

    • Prep Time: 20 minutes
    • Total Time: About 2 hours
    • Yield: 4 to 6 servings