Poaching chicken breasts on the bone results in more flavorful and juicy meat than poached boneless breasts. It’s also harder to overcook the meat. The aromatics used in the poaching liquid below are designed to add flavor to the chicken, but Basic Chicken Stock (page 41) can be used to similar effect. Poached chicken has myriad uses: add shredded chicken to soups, casseroles, pot pies, and Mexican dishes such as enchiladas, burritos, and quesadillas, or to all kinds of green salads. This one’s a particular favorite: Cut the chicken in to 1-inch pieces and toss with chopped tomatoes and cucumbers, torn fresh basil leaves, shredded Romaine, and a creamy dressing, such as Green Goddess (page 359).
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.