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Duck Sausage Rolls With a Twist from Full of Flavor

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Butterflied Squab With Piquillo Pepper Sauce

(Worst Cooks In America, Episode: Late Night/Date Night, Season: 3)

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Cherry-Glazed Cornish Hens with Sourdough-Cherry Stuffing

(Cooking Light, November, 2005)

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Chicken And Dropped Dumplings

(Good Eats, Episode: Don’t Be Chicken Of Dumplings, Season: 13)

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Chicken And Rolled Dumplings

(Good Eats, Episode: Don’t Be Chicken Of Dumplings, Season: 13)

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Chicken And Smoked Sausage Etouffee

(Tyler’s Ultimate, Episode: Ultimate French Quarter, Season: 7)

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Chicken Cutlets With Asparagus, Capers, And Shallots

(Bon Appétit, March, 2010)

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Chicken Dijon

(Southern Living, January, 2010)

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Chicken In Garlic-Vinegar Sauce

(EatingWell, January/February, 2009)

Braising chicken in vinegar and herbs is a very popular way of cooking in Mediterranean Europe. Often paired with sweet sausage, this is a gutsy, wholesome dish that can be made a day ahead. Serve with whole-wheat couscous tossed with fresh herbs and steamed broccolini.
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Chicken Paillard With Creamy Parmesan Salad

(Tyler’s Ultimate, Episode: Ultimate Chicken Paillard, Season: 5)

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Chicken Parmesan Burgers

(Bon Appétit, March, 2010)

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Chicken Sesame Noodles

(Southern Living, February, 2010)

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Chicken Thighs With Pear & Leek Sauce

(EatingWell, September/October, 2008)

Here, we combine currant jelly—a tasty “secret” ingredient in rich sauces for game birds or poultry—with a medley of fall flavors, such as pears, walnuts and leeks, to make a quick pan sauce. Serve with quinoa and broccolini.
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Thighs (dark chicken meat) are higher in fat than white meat but sometimes that added fat is needed for flavor. This recipe adds to daily fruit/veggie intake by combining both within a main course dish.

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On November 5, 2008, 3:00 pm foodieprincess said:

Pears and leeks are both in season right now, but I'm not sure whether I ever would have put them in the same dish together. Boy was I pleasantly surprised with how well this dish turned out! The natural sweetness of the pears and mild onion flavor of the leeks really enhanced the natural flavor of the chicken thighs despite how much good flavor they have on their own. Nevertheless, I don't think this recipe would work well with chicken breasts.


Chicken With Capers And Roasted Lemons

(Monterey County Herald, December, 2009)

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Chili-Roasted Game Hens with Jalapeno-Orange Sauce

(Bon Appétit, October, 2002)

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Citrusy Mojito Chicken

(Food & Wine, February, 2010)

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Confit of Guinea Hen Legs With Prunes and Honey

(Food & Wine, October, 2011)

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Coriander Lime Grilled Chicken Legs

(Party Line With The Hearty Boys, Episode: Party To Go, Season: 2)

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Cornbread-Stuffed Cornish Game Hens With Corn Maque Choux

(Bon Appétit, October, 2008)

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Cornish Game Hen with Curried Plum Glaze

(Bon Appétit, February, 2003)

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Cornish Game Hen With Double-Cranberry And Thyme Sauce

(Bon Appétit, December, 2007)

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Cornish Game Hen With Raspberry-Red Wine Sauce

(Bon Appétit, October, 1998)

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Cornish Game Hen With Stuffing And Sherried Gravy

(Bon Appétit, March, 1996)

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Cornish Game Hens with Crab Apple-Sage Glaze

(Bon Appétit, October, 2001)

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Cornish Game Hens with Dried Fruit and Honey

(Bon Appétit, September, 2001)

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Cornish Game Hens With Garlic And Rosemary

(Bon Appétit, February, 1996)

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