Innholdsfortegnelse for Chicken Recipes 2023 i Southern Living

FOOD STYLING 101 Plate It PRETTY Our Test Kitchen pros share six easy ways to make your favorite salad shine COMBINE A FEW LETTUCES For different colors and textures, use a variety of greens (such as arugula, spinach, chopped romaine, kale, and spring mix). ADD A CRUNCHY TOPPING The right finishing touch makes every bite fun. Garnish with toasted nuts and seeds, crushed tortilla or kettle chips, croutons, or a sprinkle of everything bagel seasoning. PLACE PROTEIN ON TOP Tossing chicken and other meats with dressing can make them look less appetizing. Plate the rest of the dressed salad, add the protein, and then drizzle on a little more, if needed. Bell Pepper Confetti Sweet peppers add color and texture to salads. Dice them into small “confetti” to sprinkle…

Cauliflower Rice Bowl with Tahini-Herb Chicken ACTIVE 40 MIN. - TOTAL 40 MIN., PLUS 3 HOURS MARINATING SERVES 4 Riced cauliflower makes a low-carb, gluten-free base for grilled chicken, chickpeas, and a vivid mix of fresh veggies—use them all, or choose your own combination. The tahini marinade also makes a good dressing. Marinate chicken overnight for the most flavor. 1 cup plain 2% reduced-fat strained yogurt (such as Greek)¾ cup packed fresh flat-leaf parsley leaves and tender stems, plus more for garnish¼ cup tahini (sesame paste)2 Tbsp. fresh dill, plus more for garnish2 garlic cloves½ tsp. grated lemon zest plus ¼ cup fresh juice (from 2 lemons)¼ tsp. cayenne pepper¾ tsp. Greek seasoning, divided2 lb. boneless, skinless chicken thighs (about 6 thighs)½ medium-size red onion, cut into 1-inch wedges…

Chicken Pot Pie with Spring Vegetables ACTIVE 20 MIN. - TOTAL 1 HOUR, 10 MIN. SERVES 6 ½ cup butter2 cups thinly sliced leek (from 1 large leek)1 cup chopped carrots (from 3 medium carrots)½ cup all-purpose flour, plus more for work surface2 cups lower-sodium chicken broth4 cups shredded rotisserie chicken1 cup frozen petite sweet peas, thawed¼ cup heavy cream2 tsp. finely chopped fresh thyme1 ½ tsp. kosher salt½ tsp. black pepper1 large egg1 (14.1-oz.) pkg. frozen piecrusts 1. Preheat oven to 400°F with rack in lower third of oven. Melt butter in a deep 10-inch ovenproof skillet over medium-high. Add leek and carrots. Cook, stirring often, until softened, about 6 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in broth; let mixture come to a simmer.…

Dry-Brined Beer-Can Chickens ACTIVE 30 MIN. - TOTAL 2 HOURS, 30 MIN., PLUS 8 HOURS BRINING SERVES 8 ¼ cup kosher salt1 Tbsp. light brown sugar1 Tbsp. ground cumin2 tsp. ground coriander2 tsp. smoked paprika1 tsp. black pepper2 (3 ½- to 4-lb.) whole chickens2 (12-oz.) cans beer (such as Modelo Especial) 1. Stir together salt, brown sugar, cumin, coriander, paprika, and pepper in a small bowl. If necessary, remove giblets from chickens, and discard or reserve for another use. Sprinkle skin and cavities of chickens with salt mixture. Chill chickens, uncovered, at least 8 hours or up to 24 hours. 2. Preheat a gas grill to medium (350°F to 400°F) on 1 side. Open beer cans; pour out ½ cup beer from each can. (Drink the poured-out beer, or…

BREADS 37 Buttery Chive-and-Mustard Drop Biscuits CASSEROLES 81 Baked Pasta with Chicken and Creamy Ranch Sauce 83 Buffalo Ranch Chicken-Broccoli Casserole 85 Chicken-and-Biscuit Cobbler 86 Chicken-and-Wild Rice Skillet Casserole 80 Chicken Spaghetti Casserole 80 Classic Chicken Tetrazzini 80 Creamy Chicken Alfredo Casserole 85 Creamy Chicken and Bacon with Herbed Puff Pastry 83 Crispy Onions and Parmesan Chicken-Broccoli Casserole 82 Lightened-Up Chicken-Broccoli Casserole 83 Mushrooms and Thyme Chicken-Broccoli Casserole 83 Pimiento Cheese Chicken-Broccoli Casserole 87 Sheet Pan Broccoli-and-Chicken Casserole DESSERTS 51 Chocolate Icebox Cake MAIN DISHES 10 Baked Caprese Chicken with Green Beans and Corn 92 Baked Chicken Wings with Pepper Jelly Glaze 66 Braised Chicken with Spring Vegetables and Herbs 24 Cauliflower Rice Bowl with Tahini-Herb Chicken 7 Chicken-and-Black Bean Chimichangas 45 Chicken Enchiladas 7 Chicken Fajita Kebabs 27…

Spicy Grilled Chicken Wings ACTIVE 30 MIN. - TOTAL 30 MIN., PLUS 1 HOUR MARINATING SERVES 6 Gochujang and grated fresh ginger give this dish a tasty kick. The honey in the marinade chars a good bit on the grill for a rich, caramelized flavor that balances out the heat. ½ cup gochujang2 Tbsp. toasted sesame oil2 Tbsp. honey1 Tbsp. grated fresh ginger3 large garlic cloves, grated4 lb. chicken wings, separated into flats and drumettes, wing tips discarded¼ cup chopped scallions1 Tbsp. toasted sesame seeds 1. Whisk together gochujang, oil, honey, ginger, and garlic in a large bowl. Add chicken wings, and toss well to coat. Let marinate in refrigerator 1 hour. 2. Preheat a grill to medium (350°F to 400°F). Remove wings from marinade, letting excess drip off;…

LONG BEFORE YOU COULD TEXT OR EMAIL a party invite or scroll through endless recipes and table settings right in the palm of your hand, we published the Southern Living Party Cookbook in 1972. The way we entertain today is different from how we did back then—though fondue and flared pants seem to be coming back in style—but 50 years later, this best-selling book still has recipes and menus to inspire as well as wisdom to share. Author Celia Marks, a food writer from Chattanooga who died in 2005, created it as a handbook for the Southern host who wants to entertain well and still enjoy the party. In her world, that meant being prepared. The beloved book includes diagrams on how to set a table; instructions for assembling…

I FIRST TASTED COUNTRY CAPTAIN IN 1986, when I was a producer on Nathalie Dupree’s television series New Southern Cooking. I was in the control room as she prepared this culinary classic on camera. When we broke for crew lunch, I took a bite and instantly knew it would become a go-to in my recipe box. The flavors were reminiscent of Indian curries and Louisiana Creole cuisine. Where had this dish been all my life? This Junior League-cookbook staple gives a nod to the culinary melting pot of the South and the burgeoning spice trade of the 1800s. Many sources say the recipe arrived on Southern shores from sea captains trading in the ports of Charleston and Savannah. But more likely, the dish’s name hails from the term used…