Ingredients:
4 chicken thighs
2 cloves of garlic
2 onions
450ml double cream
300ml white wine
Handful of tarragon leaves
Salt and pepper
250g plain flour
5 eggs
500ml milk
Pinch of salt

Directions:
1) Prepare the Yorkshire pudding batter by sifting the flour and salt into a large bowl.

2) Make a well in the centre of the flour and crack the eggs in. bring the flour into the eggs and then slowly stir the milk into the batter, whisking quickly until the mixture is completely smooth.

3) Set the batter to one side in the fridge whilst you make the chicken part of the dish.

4) Finely chop the onion and the garlic. Heat some oil in a large frying pan and fry off the onions and garlic until soft, about 3 minutes.

5) Add the chicken pieces and fry them for 4 minutes, browning them on all sides.

6) Add the wine and simmer for a few minutes or until the liquid has reduced by half. Season well.

7) Add the cream and simmer for a few minutes, then add the tarragon and continue to simmer until the Yorkshire puddings are cooked.

Heat the oven to 180C/gas mark 4. Drizzle some oil into a muffin tin or Yorkshire pudding tin and heat it in the oven for five minutes or until smoking.

9) Pour the batter into the tin and return to the oven. Cook for 10 minutes or until golden and risen.

10) Serve the chicken pieces in the Yorkshire puddings with the sauce spooned over the top.

Source: Yorkshire Pudding Recipe.

Method:
Arrange sliced bread on a cutting board or clean surface for assembly. Spread 1 tablespoon pesto over 4 slices of bread; spread 1 tablespoon mayonnaise over the other 4 slices of bread. Place ¼ cup chicken over each pesto-smeared slice of bread; top with 1 cheese slice, 2 tomato slices, and 3 spinach leaves. Top with mayonnaise-smeared slice of bread, cut in half, and serve.

Source: Sandwich Recipe.

Ingredients:
4 skinless, boneless chicken breasts
¼ cup fresh lime juice
3 tablespoons soy sauce
½ teaspoon ground cumin
½ teaspoon ground chili powder
1/2 teaspoon crushed red pepper flakes
1 cup prepared relish (try any in our Relish recipe section)

Directions:
1) Combine chicken, lime juice, soy sauce, cumin, chili powder, and red pepper flakes in a bowl; cover and refrigerate 30 minutes.

2) Preheat grill. Remove chicken from marinade, shaking off excess. Place on grill and cook until done, about 5 minutes per side. Serve immediately with favorite relish.

Source: Relish Recipe.

Ingredients:
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast, sliced
1 onion, thinly sliced
3 cloves garlic, crushed
¼ cup thinly sliced fresh ginger
1 cup fresh shiitake mushrooms, thinly sliced
½ teaspoon salt
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
¼ cup sliced green onions
2 cups cooked white rice, for serving

Directions:
1. Heat oil in a wok or large skillet over medium-high. Add chicken and cook until no longer pink, 5 to 7 minutes, stirring occasionally. Remove chicken and set aside.

2. Add onion to wok and cook until softened, 3 to 4 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds, until fragrant. Add mushrooms and salt; cook until juices from mushrooms evaporate. Add soy sauce, fish sauce, and sugar; cook until liquid evaporates, 30 to 60 seconds.

3. Add reserved chicken back to wok; add green onions and stir to mix. Serve warm over rice.

More like this: Chicken Stir Fry Recipe.

Ingredients:
10 cups water
4 cups low-sodium chicken broth
2 pound chicken, cut into large pieces
2 bay leaves
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
8 ounces wide egg noodles, cooked
½ cup chopped fresh parsley
1 tablespoon fresh thyme leaves
Salt and black pepper, to taste

Directions:
1. Combine water, broth, chicken, and bay leaves in a large pot; bring to a boil over high heat. Reduce to a simmer and cook, covered, until chicken is cooked, about 30 minutes. Transfer chicken to a large bowl to cool and reserve broth in pot; discard bay leaves. When cool enough to handle, discard skin and bones from chicken, reserving meat. Cut meat into bite-size pieces and set aside.

2. Return pot of broth to a simmer over medium heat. Add onion, celery, and carrots; cook until softened, about 10 minutes.

3. Add cooked noodles, parsley, and thyme; cook 5 minutes, covered. Adjust seasoning and serve warm.

See also: Homemade Soup Recipes.

4 boneless, skinless chicken breast halves.
1 teaspoon of ground cumin.
1 teaspoon of dried oregano.
Freshly-ground black pepper, to taste.
2 tablespoons of olive oil.
1 clove garlic, minced.
1 red bell pepper, cut into thin strips.
1 yellow bell pepper, cut into thin strips.
1 green bell pepper, cut into thin strips.

Cooking method:

Place the chicken breasts between sheets of plastic wrap and pound to quarter-inch thickness.

Sprinkle both sides of chicken with the ground cumin, dried oregano and ground black pepper to taste.

In a skillet over medium-high heat, heat the olive oil.

Add the chicken and saute for 1-2 minutes per side or until almost cooked through. Remove chicken to a warm platter; keep warm.

Add the minced garlic and strips of bell peppers to the drippings in the skillet, then stir-fry for 1 minute.

Reduce the heat to medium-low, then cover and cook for about 3 minutes or until the bell peppers are tender-crisp.

Return the chicken to the skillet, spooning the pepper mixture on top.

Cover and cook for about 4 minutes longer until the vegetables are tender and the chicken has completely cooked through.

Source: Pepper Recipes.

Filling ingredients
2 tablespoons of butter.
2 tablespoons of whole wheat flour.
1/2 cup of chicken broth.
1/2 cup of milk.
2 tablespoons of dry white wine.
1/2 cup of mushrooms, cooked.
1/2 cup of Swiss cheese, grated.
1/2 cup of chicken, cooked.
1/4 cup of freshly chopped parsley.

Crepe directions
In a suitably sized bowl, combine all of the ingredients together. Drop by tablespoon onto a oiled hot skillet. After 1 minute, turn and cook the other side until golden. Stack the crepes until ready for filling.

Filling directions
In a medium-sized saucepan, melt the butter, then add flour and stir for 1 minute. Add the chicken broth, milk and white wine; blend until smooth. In another bowl, combine the remaining ingredients and stir into the sauce. To fill the crepes, place 1/3 cup of filling into the middle of each crêpe. Roll into a tube shape and turn ends under. Serve hot.

Source: Crêpe Recipes.

List of ingredients needed:

1/4 cup of all purpose flour.
1 teaspoon of thyme.
1 teaspoon of salt.
1/2 teaspoon of white pepper.
1/4 teaspoon of cayenne pepper.
1 1/2 lb of boneless, skinless chicken breasts, cut into two dozen strips.
2 tablespoons of extra virgin olive oil.
2 tablespoons of butter.
1 cup of onion, finely chopped.
1 cup of chicken broth.
1 cup of tangerine juice.
2 tangerines, peeled, halved crosswise, seeded, and broken into segments.

Instructions:

Combine the flour, thyme, salt, white pepper and cayenne pepper.

Pat the chicken dry and coat with the flour mixture, saving any extra flour.

In a large skillet, heat the olive oil and butter together over medium-high heat.

Once the butter has melted and the foam subsides, reduce the heat to medium, add the chopped onion and sauté for 3 minutes, stirring constantly.

Add the chicken breast strips with any remaining seasoned flour and cook for 5 minutes, stirring constantly.

Raise the heat to high and add the chicken broth and tangerine juice.

Bring to a boil.

Reduce heat and simmer for 3-4 minutes, until thickened.

Add the segments from the 2 tangerines and simmer for 2-3 minutes, or until chicken and tangerine segments are hot.

Serve with rice, noodles, or crusty bread.

Source: Tangerine Recipes.

List of ingredients:

4 dried mushrooms.
4 oz of shelled walnuts.
1/3 cup of olive oil.
3 lb of chicken.
1 teaspoon of cornstarch.
1 tablespoon of sherry.
2 tablespoons of soy sauce.
1 teaspoon of salt.
1 teaspoon of brown sugar.

Instructions:

Soak the mushrooms in hot water for 10 minutes.

Chop the walnuts and fry in 2 tablespoons of the olive oil for 2 minutes. Drain on absorbent kitchen paper to remove all traces of oil.

Cut the chicken into small pieces, then fry in the remaining oil for 3 minutes over high heat, stirring constantly.

Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and brown sugar. Add to the chicken and mix thoroughly.

Drain the mushrooms and chop roughly, then add to the pan and cook for 2 minutes.

Add the chopped walnuts.

Source: Walnut Recipes.

Ingredient List:

1 stewing chicken (about 4 lbs) cut serving pieces.
Salt and freshly ground black pepper, to taste.
2 tablespoons of olive oil.
1 tablespoon of unsalted butter.
1/2 cup of onions, diced.
1/2 cup of carrots, diced.
2 cups of pumpkin, peeled, seeded and diced pumpkin.
1 1/2 cups of hot chicken stock.
2 tablespoons of chopped fresh sage leaves, plus some to garnish.
1/2 cup of walnuts, finely chopped, plus some to garnish.

Directions:

Season the chicken parts with a sprinkling of salt and pepper.

In a straight-sided saute pan, heat the oil together with the butter over medium heat.

Add the chicken, skin side down and cook slowly to brown the chicken to golden brown.

Turn the chicken pieces to brown the other side, then add the diced onions, carrots, and pumpkin to caramelize with the chicken.

Allow the chicken and vegetables to cook slowly together for about 6 minutes.

Add the hot chicken stock and simmer slowly over low heat for about 30-35 minutes, slightly uncovered.

Transfer the chicken carefully to a serving platter, then add the walnuts and sage leaves and cook for 2 minutes.

Spoon the vegetables around the chicken and pour the excess sauce over the chicken.

Sprinkle on more sage and walnuts for a garnish.

Serve.