Traditionally a shepherd’s pie contains leftover roasted lamb–an easy way to use leftovers in a comforting one-dish recipe. This version is updated using fresh chicken and topped with mashed golden potatoes and cauliflower—a modern nod to upping the veggie ante in a rustic home style recipe.
This version of stroganoff—which most often is made with beef and takes much longer to cook—is elegant enough for a New Year’s celebration but won’t take you away from the party. Using a nice pour of champagne, which is similar to cooking with a slightly sweet white wine, adds a fun twist that fits the season.
Chicken breasts are dipped in egg, coated with a Parmesan cheese bread crumb mixture, then sautéed and served with homemade potato chips seasoned with rosemary and a delicious dip of mayonnaise and Parmesan.
This 5-ingredient recipe was created by Alison B. and was selected as a runner up in the Just Bare® Just 5 Cooking Challenge in 2011.
Serve this warming sweet-savory chicken dish with steamed Chinese gai lan (broccoli) and fragrant jasmine rice. Substitute other hard winter squash if you’d like, like Buttercup, Kabocha, or Butternut.
Serve this sweetly garlicky chicken over a grainy pilaf that will soak up the flavorful sauce. Run the pan under the broiler if you’d like to crisp up the chicken skin.
In the fall, cauliflower, broccoli, Brussels sprouts, and squashes flood the farmers’ markets. Golden roasted cauliflower is especially delicious with this barbecue-coated chicken, but sub in your family’s favorite. If you’d prefer to grill the chicken, just roast the garlic and cauliflower in the oven.
“Red-cooking” is a Chinese method for braising meats in soy sauce. This simple way to braise bone-in thighs is a balance of salty and sweet, with the aromatics of anise and cinnamon. Serve tangy-sweet red onions and steamed jasmine rice.
This old-fashioned wine-braised chicken is done in half the time in an electric pressure multi-cooker. Serve with garlic mashed potatoes and roasted Brussels sprouts or other favorite autumn root vegetables.
If you’d like, grill halved nectarines and thick slices of red onion, then chop and toss with honey and vinegar to serve alongside the juicy grilled chicken.