Chicken curry, over rice. Pretty much cooked chicken in a white sauce seasoned with curry and ginger and served over rice.
chicken salad with pineapple and celery.
chicken Parmesan....which would be a chicken breast halves, coated with egg and crumbs, sauteed in olive oil, them put into a casserole cover with marnara sauce and parmesan and topped with mozzerela and baked at 350 for about 40 minutes.
Make strips of the breast and marinate over night in a soy sauce, garlic brown sugar mix, thread on skewers brush with olive oil and grill.
Chicken and dumplings....brown hind quarters, briefly, cover with boxed chicken broth, add a few quartered small onions and come carrot chunks, a sprig or 2 of parsley, salt and pepper to taste, cover and simmer about an hour....make dump-lings....the recipe is on the box of Bisquick, drop on to the broth in the pot....cover and cook for2 0 minutes......serve.
Cook hind quarters in a covered pot with about 1/2 cup water until very tender about 45 minutes. Remove skin and bones, shred meat and add BBQ sauce....serve on a bun.
Many more....but you get the idea.

This is one I like, if it sounds appealing. Easy to use whatever chicken pieces you want. Cooking time will be less for bnls/sknls breasts. I made the Notes following the recipe when I sent it to someone. I just included them here.

Chicken With Artichokes

3 1/2 to 4 pounds chicken legs and thighs
1 can artichoke hearts, drained and halved
1 medium onion, cut into chunks about the same size as artichoke halves
1 pound white button mushrooms (halved)
2 tablespoons brown mustard
1 clove garlic (minced)
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
Salt and pepper (to taste)

Preheat oven to 350. Place chicken, skin side up, in a baking pan (approx. 9x11). Distribute onion, artichokes and mushrooms over the top. Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried herbs, salt and pepper and pour over the chicken. Bake for 1 1/2 hours basting every half hour.

Notes: I used all thighs (about 3 lbs.), Dijon mustard instead of brown and a pretty small onion. Next time I'll probably leave the artichoke hearts and mushrooms whole. I added a little less than 1/4 cup oil and used white wine and white wine vinegar instead of red. I added about 1/2 tsp. salt and 1/4 tsp. pepper. I also sprinkled the thighs with salt and pepper. The pan you use should be large enough to hold the chicken pieces in a single layer to allow nice browning. Placing them tightly in the pan is fine. I thought about browning the chicken first but it's not necessary.

I grilled a split fresh chicken Caribbean jerk style last night that was wonderful although very spicy. No real recipe, just rub with the jerk spice on the skin and if you are brave rub some under the skin. Grill for about 45-60 minutes over high heat initially, flip, and then move to indirect heat until 165F internal temp. You can do it beer can chicken style too.

If you are really brave you can use an injector and inject a liquid jerk marinade into the flesh.

I use a jerk spice that has what looks like a drawing of Bob Marley on the label.

Not sure what you have in mind, but I am a fan of marinades:

Here is one that we really like (if you like cilantro) - i just use the marinade recipe:

Cilantro Chicken

And another:

Hawaiian Grilled Chicken

Really like them both.

Chicken Maurice

8 chicken breasts halves, boned and skinned

1 lb. ground pork

2 medium apples, diced

6 slices whole wheat bread

1 tsp. cinnamon

1 tsp. sugar

1 cup white wine

Water

Lightly brown ground pork, add apples and cook 5 minutes more. Stir in cinnamon and sugar, crumble in bread. Mix well. Add wine and enough hot water to give stuffing consistency. Cut a pocket in each chicken breast half and stuff with mixture and secure with toothpicks. Bake covered at 350o for 45 minutes.

Sauce:

1 cup strong chicken broth

1 pint heavy cream

1 package sliced fresh mushrooms, cooked

1½ cups white wine

Combine all ingredients in a large saucepan. Bring to just a boil, reduce heat and simmer untill thickened about 1 hour. Serve with chicken. Makes 8 servings.

Volcano Stuffed Chicken Breasts

4 boneless, skinless chicken breasts

1 tub whipped cream cheese

3 oz. cheddar cheese, cut in 1/4” dice

8-10 bacon slices, chopped, cooked crisp and drained

1 large shallot, minced and sautéed in bacon fat

1 cup Panko bread crumbs

1/2 stick butter, melted

1/4 cup grated Parmesan cheese

1/4 tsp. Garlic powder

Preheat oven to 350. Cut a pocket in tops of chicken breasts. Mix cream cheese, cheddar cheese, bacon and scallops together. Stuff chicken breasts with cheese mixture. Place in baling dish.

Mix bread crumbs, butter, Parmesan cheese and garlic powder together. Divide into 4 lightly packed balls. Top chicken breast stuffing with bread crumb balls. Press lightly to make sure the balls are secure.

Bake 1 hour for large chicken breasts, 45 minutes for medium to small chicken breasts.

Beer Butt Chicken

1 7 lb. roasting chicken or any size chicken

1 can beer

1 stick butter

2 tsp. minced garlic

1 tsp. paprika

In a sauce pan, melt butter, add garlic & paprika and cook 5 mins. Pour ½ can of beer in a bowl. Add ½ the butter mixture into the beer can. Add the other ½ can of beer from the bowl to the remaining butter mixture in the pan and cook on medium 5 minutes.

Preheat grill and reduce heat to low. Place a small cookie sheet on the grill. Place the beer can in the center of the cookie sheet. Carefully slide the chicken butt end over the beer can until the chicken is standing up on end with the beer can in its butt. Baste the chicken with the butter/beer mixture from the pan. Close the cover to the grill and roast the chicken, basting every ½ hour until juices run clear when thigh is pricked, 160o internal temperature at the thickest part of the thigh. (Do not touch bone with thermometer.)

Can't go wrong with chicken/broccoli alfredo but if you add mushrooms, saute´ them separately and add them at the last minute.

Dorie Greenspan Sweet Chili Chicken Thighs, an Asian nod.

Ann_T’s Chicken with Tomatoes and Olives, a little Greek flair.

Bake Bree Chicken with Boursin and Mushrooms, uses chicken breasts; great sauce.

Pioneer Woman Chicken with Mustard Cream Sauce, used it to teach my niece how to make paillards.

Coq au Vin from the Atlanta High Museum Cookbook, works best with thighs (tap on picture to enlarge)

Chicken in Wine, more of a template than a recipe. The recipe was given to my by a neighbor after I had it at her house. It is delicious, but the recipe is very sketchy. Below is exactly as written. I still haven’t figured out what “pue” is but I leave it in to remember her by.

Chicken Paprikash is SO good. (chicken, onion, sour cream, and lots of hungarian paprika)

Many of the google-found recipes are 5 star rated.

Ooh, smiling, I had totally forgotten about Chicken Paprikash. It's been years, now I'm going to have to make some!

I was just thinking of another recipe from I found in Fine Cooking some years ago for Chicken Stroganoff. The sherry adds nice flavor, but, if desired, you could sub with chicken stock. I've made this without the roasted peppers or tomato...still good.

Chicken "Stroganoff" with Mushrooms, Sherry and Sage

Serves 3-4

4 tsp. extra-virgin olive oil
1 8-oz. pkg. sliced cremini mushrooms
Kosher salt
1 shallot, finely chopped
2 T. finely chopped fresh sage
Freshly ground black pepper
1 3/4 lbs. boneless, skinless chicken thighs (5 or 6), trimmed of excess fat and cut into 1 1/2- to 2-inch pieces
1 T. finely chopped garlic (about 2 large cloves)
1/3 cup dry sherry
1 whole jarred roasted red pepper, drained and cut into thin strips (about 1/2 cup)
1/2 cup sour cream
1 plum tomato, cored, seeded and cut into medium dice

In 10-inch straight-sided saute pan, heat 2 tsp. of the oil over medium-high heat.

Add mushrooms, season generously with salt, and cook undisturbed until well browned on one side, 1 to 3 minutes. Add half of the shallot and 1/2 T. of sage to the pan and continue to cook, stirring, until mushrooms are well browned all over, another 3-5 minutes. Season generously with black pepper and transfer to a bowl. Leave pan off heat.

Generously season chicken with salt and pepper. Return pan to medium-high heat, add remaining 2 tsp. oil, and swirl to coat pan. Add the chicken and cook undisturbed for 1 minute. Add 1/2 T. of the garlic, 1/2 T. of the sage, and remaining shallot and continue to cook, stirring, until chicken is no longer pink on the outside, 2 to 4 minutes. Add mushrooms, sherry, and red pepper and cook to reduce sherry slightly, about 2 minutes.

Lower heat to medium and stir in the sour cream, tomato and remaining garlic. Partially cover pan and simmer until chicken is cooked through, 15 to 20 minutes. If sauce seems overly thick, thin it with a little water. Season to taste with more salt and pepper. Serve sprinkled with remaining sage.

Serving suggestion: Serve over egg noodles tossed with butter.

I've made chicken breasts with melted cheese and roasted cherry tomatoes a couple of times now. Quick and very tasty. I've posted the pics on the WFD thread.

Brown boneless breasts, then bake in a 375 oven for 15 minutes, add some cherry tomatoes and roast till they're split and chicken cooked through. Top with shredded cheese and either pop back in the oven to melt or put a lid on (that's what I do). Shredded fresh basil on top.

Chicken Marbella is a favourite of mine, as well.

You beat me to it - Chicken Marbella!

Also Coq au Vin.

I just watched this YT video last night on Pozole Verde, I plan to make it once I get some tomatillos. Last week I bought chicken breasts, a 5 pound pack...and had 3 breasts in it, almost a pound and 3/4 each, I figure they'll need some long cooking and this seems like a good recipe for that. If you like Mexican, maybe it'll work for you.

https://www.youtube.com/watch?v=11K1BkttRM4

No one said Chicken Piccata? It's so good, so easy, and traditionally made with cutlets.

Also, roulades. Any flavor you like. Pound the piece flat, flour and pan fry if you like, or just a quick sear. Make a filling with minced veg, nuts, crumbs, herbs, spice and a binder of either soft white cheese or egg or both, spread thinly on the chicken and roll up. Bind with butcher's string or silicone bands, or spear through with toothpicks (which doesn't work as well). Put in a lightly oiled baking dish and roast until the center is safely hot. Optionally, add a sauce at the end of the cook, or serve separately like a gravy. I'd do fried, with ricotta (well drained) and parm, tarragon, pecans, and epazote, with a spicy pepper herb sauce.

buffalo chicken

chop your chicken breast into bite size pieces; use the legs, thighs and wings as is ... roast them on a rack in the oven, then coat all the pieces like hot 'wings' and pop them back in the oven to glaze ...

Have you tried savoury crumbles? Roast your legs with some veggies, garlic.....leeks, onions, anything you enjoy. Deglaze the pan with some wine, butter....Take the meat off the bone, put in a dish with the veggies and jus, and cover with a crumble mix....butter, rubbed into flour, add oats.....bake til crisp.

Here are a few of my favorites:

Almond Chutney Chicken Lettuce Rolls

One pan Greek Lemon Chicken and Rice

Oh and with the b/s breasts you can cut them into strips and make Souvlaki!

https://www.themediterraneandish.com/greek-chicken-souvlaki-recipe-tzatziki/

John and Jasdip mentioned Chicken Marbella. Here is the recipe I use from the Silver Palate cookbook. It is a wonderful recipe for company because most of the work is done ahead.

Plllog mentioned Chicken Piccata. The recipe I use came from a recipe card handed out by a grocery store. It is one of my favorites! It doesn’t call for capers, but I often throw them in because I love capers!

"No one said Chicken Piccata?"

Love it! :-)

I like oven baked coconut shrimp/chicken.

Aside from what's been mentioned, I love chicken souvlaki, lemon-pepper chicken, enchiladas, fajitas, white chicken chili, etc. Or try something that's very popular in the Binghamton area: Chicken Spiedies. :)

eta: omg, how could I forget to suggest Utica Chicken Riggies?! lol!

Bbstx's recipe for Piccata is missing the capers! Rinse them before you throw them in. :)

Chicken Saltimbocca. I tried a recipe once where I remember it using shallots, fresh tomatoes, mushrooms, fresh sage, white wine, ham, swiss cheese, heavy cream.... I wish I could find that recipe again! it was so good!

Bbstx says in her text that she adds capers. I love chicken piccata and sole piccata but have never had mushrooms in it before. Some restaurants add even more, like chopped tomatoes and spinach. I just like it pure and simple. And NO egg batter. Served with capellini.

Ahhh...capers...👍🏻

Thank you all so much! This feels like a real bonanza-so many delicious sounding recipes to try. I need to start a notebook of dishes we like that I can turn to when menu indecision strikes.

Lizbeth, this is yet another marinade for grilled boneless chicken breasts. Simple but particularly good IMO. I found it many years ago in a book I have called "California Sizzles." It's also great with lamb and pork.

Dijon Mustard Marinade

2 cloves garlic, minced
1/2 tsp. salt
2 T. Dijon mustard
1 T. soy sauce
2 T. lemon juice
1 1/2 T. chopped fresh rosemary, thyme or oregano (or 1 tsp. dried - I often use herbs de Provence)
1/4 cup olive oil

Classic Chicken Piccata recipe: white wine, capers, lemon, butter.

https://www.bonappetit.com/recipe/chicken-piccata-2

My whole family loves this recipe for different chicken and dumplings that was posted some time back by Pkramer in a thread on the topic.. It's just as good with plain dumplings, for another variation.

Chicken and Dumplings

Cuisine at Home, August 2004

For the
Chicken:

1 ½ # boneless skinless chicken thighs, cut into
pieces

½ cup AP flour

2 T. veg oil

2 t. salt

½ t. cayenne pepper

¼ t. black pepper

1 leek, sliced into moons

1 rib celery

1 carrot, diced

1 sweet potato peeled and chunked.

2 parsnips, peeled and diced

2 bay leaves

¼ c. dry white wine

1 qt. Chicken stock

2 t. lemon juice

1 t. each chopped sage and rosemary.

Preheat oven
to 375, rack in center

Cut chicken
and dredge in flour, peppers and salt

Brown the
chicken in large oven proof pot with 1 T. oil over medium heat. Brown in batches, adding oil if needed. Remove from pan when brown.

Sweat the veg.
and bay leaves in oil until soft, 5 min.

Deglaze the
pan with wine, simmer until almost gone.

Stir in
remaining flour to coat vegetables.

Gradually add
stock, cover pot and transfer to oven, cook for 20 minutes.(no chicken yet)

(Start
dumping dough now)

After 20 min,
stir in chicken, lemon juice and herbs.
Drop dumplings into stew and braise 20 minutes until dumplings are
cooked, toothpick is clean.

For the Dumplings:

1 ½ c AP flour

3 T. Parm Cheese, grated

2 ½ t. baking powder

2 t. sugar

1 t. salt

½ t. ground pepper

2/3 c. whole milk

3 T. unsalted butter

Blend dry ingredients
in a mixing bowl Heat milk and
butter until melted, blend into dry ingredients. Shape into
small balls, or use small ice cream/cookie scooper