222 butter chicken recipes

This generous broccoli and cheese omelet is a healthy breakfast recipe that is low in fat, cholesterol, and carbs, all without sacrificing flavor.

This is the most excellent casserole I have ever eaten, good keeper.

Potato, artichoke, and leek soup pureed silky smooth with fresh thyme and a touch of Tabasco. Served hot or cold, this creamy soup uses milk instead of heavy cream for a lighter bowl.

Pepper chicken in a creamy mushroom sauce with chili powder and teriyaki, browned in butter and simmered in one skillet. A spicy-creamy weeknight chicken dinner with a warm kick.

Two whole chickens simmered with leeks, carrots, celery, and fresh thyme yield a crystal-clear broth and tender diced meat. A from-scratch chicken soup that's worth every minute of the 2.5-hour simmer.

I used two cups of chicken broth, and 1 cup of water, still nice!

Classic French herb sauce with shallots, mushrooms, white wine, tarragon, chives, and parsley in a buttery roux base. A versatile sauce for meat, poultry, eggs, or pasta.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Green rice made with wild rice and brown rice cooked in chicken broth, then tossed with sauteed green pepper, scallions, parsley, and garlic. All done in the microwave for a hands-off side dish.

Hearty bazaar vegetable soup with split peas, pearl barley, lima beans, carrots, onion, and dill simmered low and slow until thick and stew-like. Old-fashioned comfort soup for cold days.

Fennel risotto with pistachios, red bell pepper, and Parmesan stirred into creamy arborio rice. An elegant vegetarian main or side with a subtle anise warmth.

Pan-seared perch fillets with savory Chinese black bean sauce, fresh ginger, garlic, and sake. Restaurant-style Asian fish dinner in under 30 minutes.

Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

Oven-baked chicken smothered in a homemade cola barbecue sauce with ketchup, Worcestershire, and dry mustard. Baked then broiled for sticky, crispy, caramelized skin.

Fennel and potato puree broiled with Parmesan and bread crumbs until golden. A creamy, anise-scented side dish that upgrades mashed potatoes with pureed fennel and a crispy gratin topping.