Recipes with chicken stock

Hard-seared chicken breasts finished with a tangy white wine vinegar, garlic, and thyme pan sauce. A French bistro classic ready in just 25 minutes with 8 simple ingredients.

Mix-and-match meatballs you build your way, choosing the meat, broth, herb, and creamy finish. Baked, then simmered in a mushroom gravy enriched with sour cream, yogurt, or cream cheese, served over noodles, rice, or spaetzle.

Chicken Cynthia: skillet-browned chicken breasts braised in white wine and sherry, finished with a buttery beurre manie sauce and garnished with fresh orange segments and seedless grapes.

Pecan smoked chicken breast plated with peach-strawberry tequila salsa and maple Monterey Jack spoon bread, finished with a balsamic lime reduction. A Southern-Southwest fusion entree with real restaurant polish.

Moroccan chicken stew with acorn squash, chickpeas, raisins, and warm spices served over fluffy couscous. A microwave-friendly one-pot North African dinner with toasted almonds and fresh mint.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Pasta e Fagioli alla Veneziana is Venetian white bean and pasta soup enriched with cotechino or pancetta, tomatoes, wine, and potato, topped with Parmigiano. A hearty northern Italian classic.

Classic chicken tetrazzini from scratch. A whole chicken simmers into rich broth that becomes the base of a sherry cream sauce layered with spaghetti, mushrooms, and parmesan.

Szechuan sliced red snapper stir-fried with tree ear mushrooms, snow peas, water chestnuts, and bell peppers in a savory garlic-ginger sauce. An authentic Chinese fish dish with wok hei.

Stuffed chicken breasts with melty Swiss and creamy ricotta, finished in a brandy-spiked pan sauce over spinach fettuccine. Restaurant-style plating from a single skillet.

Silky French fennel veloute soup with braised fennel, butter roux, egg yolk and cream liaison, garnished with fresh chives. Elegant, warming, and deeply aromatic.

Sausage, leek and potato stew with hot Italian turkey sausage, cannellini beans, and a bright shower of fresh herbs. A dry white wine deglaze builds depth in this one-pot weeknight supper served with crusty bread.

Chicken and broccoli pasta with garlic, white wine, and chicken broth tossed with bow-tie pasta. A quick one-skillet weeknight dinner ready in 30 minutes.

This hearty Cajun chicken and andouille gumbo starts with a deep chestnut roux, the holy trinity, and smoky sausage simmered into a rich, soul-warming bowl. Serve over rice with a splash of sherry.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture

Chicken breast baked with wild rice, pearl onions, celery, and tarragon in white wine and chicken broth. A refined one-dish dinner that practically cooks itself.

Fragrant basmati rice cooked with garam masala, ginger, garlic, and chiles, then topped with toasted walnuts, cashews, dried apricots, prunes, and coconut. An Indian-inspired pilaf served with plum sauce.

Creamy sausage broccoli chowder with kielbasa, potatoes, corn, and red peppers in a rich cream of broccoli and chicken broth base. Hearty weeknight soup.

Grand Marnier apricot stuffing with turkey sausage, slivered apples, and thyme. Dried apricots soaked in orange liqueur give this holiday dressing a boozy, fruity sweetness.

Creamy soup made from toasted sunflower seeds simmered with scallions and chicken broth until nutty and rich.

Lamb Marsala: shoulder chops dredged, browned, and slow-braised in Marsala wine with mushrooms until fork-tender, then served over golden braised winter squash. A rich, cozy autumn twist on chicken marsala.

Slow cooker chicken soup packed with cauliflower, chickpeas, rice, and herbs. Set it in the morning and come home to a fragrant, hearty pot ready for bowls. Crock pot comfort at its best.

If you're looking for a new flavor, this succulent dish made of chicken, clams, sausage and shrimp is perfect for you!

Mediterranean turkey casserole with egg noodles, artichoke hearts, kalamata olives, roasted red peppers, and two cheeses in a white wine cream sauce. A great way to use leftover turkey.

Authentic Oaxacan mole coloradito with toasted ancho and guajillo chilies, Mexican chocolate, fried plantain, almonds, and sesame seeds. A rich, layered sauce for chicken.

Honey-Mustard Chicken with Cauliflower and Carrot recipe

Seafood soup with garlic and ginger features tender shrimp and scallops in a clear chicken broth infused with sweet leeks, scallions and fresh aromatics. Light and warming.

Honey apricot chicken braised with cumin, ginger, coriander, and cinnamon in a glossy honey-lemon sauce. A North African-inspired one-skillet dinner with tender, spice-rubbed pieces.

Bean sauce is used so often in Chinese dishes, white fish filets in bean sauce, they match so good!

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

Sour cucumber soup (zupa ogorkowa): a tangy Polish classic of grated pickled cucumbers and potatoes in a creamy, dill-pickle-sour broth. Cozy, frugal, and built on pantry staples.

New England lamb bake is a rustic one-pot supper: tender braised lamb with leeks, carrots and herbs under a golden, buttery potato crust. A hearty cold-weather casserole, lamb hotpot New England style.

Lemony veal piccata with capers, white wine, garlic, and butter in a classic Italian pan sauce. Thin veal cutlets sauteed golden and finished with a bright, tangy reduction. Ready in 35 minutes.

Ouisie's black bean soup with toasted cumin, thyme, carrots, celery, and chili flakes, half-pureed for body. Topped with sour cream, cilantro, and a squeeze of lime.

One of our favorite quick weeknight meals that uses lean chicken breast that delivers the flavor or slow-cooked chicken cacciatore.

Thai red curry chicken with velvety coconut cream, crunchy bamboo shoots, kaffir lime, and fresh basil. This 30-minute wok recipe delivers authentic Southeast Asian flavor with minimal ingredients.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

A unique and tasty turkey stuffing made with lean ground beef and dill pickles.

Mexican chicken lime soup with chipotle, shredded chicken, and fresh tomatoes topped with melting pepper jack, tortilla strips, and sliced avocado.

Pan-fried chicken breasts draped in a luxurious saffron cream sauce studded with prawns and diced tomatoes. Served over rice, this 40-minute dish brings restaurant glamour to your kitchen.

Savory seasoned oyster crackers tossed with olive oil, garlic powder, Worcestershire sauce, and chicken broth. A crunchy, snackable twist on classic Chex mix.

South American pork and corn pie spoons spiced pork with sweet corn, raisins, and black olives under a fluffy cornmeal topping. Pastel de choclo style casserole, baked in 45 minutes.

Pan-fried orange roughy fillets with crisp breadcrumb crust, finished with a bright pan sauce of garlic, white wine, lemon juice and parsley. Light, flaky and elegant in 40 minutes.

Turkey Fillets with Pine Nuts Capers and Raisins recipe

This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto. This version of Ajiaco was prepared by Senora Garcia in her little store front restaurant on Collins Ave. in Miami Beach. Although this is not her exact recipe, it's the closest I could get to it. Ajico del Restaurant Garcia

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

Quick kielbasa stir-fry with broccoli, carrots, pineapple, and fresh ginger in a glossy soy-cornstarch sauce over rice for dinner in 40 minutes.