Chicken

The first American Jewish recipe I found for fricassee, a kind of ragout — usually made with chicken, browned lightly with onions in fat and then simmered in the drippings — came from a section on Jewish recipes in Jennie June's American Cookery Book of 1866. Jennie June Croley was one of the first American newspaper women and founder of the Sorosis Club. In her only cookbook she included a chapter on Jewish "receipts," which probably came to her from her Jewish friend, Genie H. Rosenfeld. "These are all original and reliable, -- the contribution of a superior Jewish housekeeper in New York," she wrote. Mrs. Rosenfeld was the wife of the dramatist, Sydney Rosenfeld, who was also the first editor of Puck. This nineteenth-century recipe cooks well today. The slow sautéing of the onions along with the nutmeg, mace, and thyme enhances the taste of the chicken. Serve it with rice.

A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.

The kicky homemade ranch marinade tastes bright, creamy, and deeply familiar.

Save this meal—with juicy chicken, warm pita, and crunchy veg—for your weeknight rotation.

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.

On a hot day, nothing satisfies quite like cold noodles in iced broth.

The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.

Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.

Crispy, Parmesan-crusted cutlets make this spring dish sing.

Biscuits and gravy, but make it spring.

Skip the crushed red pepper flakes and reach for gochujang, which adds funk and spice in the marinara sauce for this reimagined twist on chicken Parm.

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

This grandma-inspired soup is equal parts cozy and bright.

An oven-baked take on the Atlanta classic.

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.

A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.

Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.

A take on Persian joojeh kebabs, these grilled saffron yogurt chicken thighs with herby labneh are vibrant, flavorful, and perfect for your next cookout.