Southern Living Southern Living Chicken Recipes 2023

FOOD STYLING 101 Plate It PRETTY Our Test Kitchen pros share six easy ways to make your favorite salad shine COMBINE A FEW LETTUCES For different colors and textures, use a variety of greens (such as arugula, spinach, chopped romaine, kale, and spring mix). ADD A CRUNCHY TOPPING The right finishing touch makes every bite fun. Garnish with toasted nuts and seeds, crushed tortilla or kettle chips, croutons, or a sprinkle of everything bagel seasoning. PLACE PROTEIN ON TOP Tossing chicken and other meats with dressing can make them look less appetizing. Plate the rest of the dressed salad, add the protein, and then drizzle on a little more, if needed. Bell Pepper Confetti Sweet peppers add color and texture to salads. Dice them into small “confetti” to sprinkle on top. Cucumber Flowers Place each cucumber on a flat surface; then gently…

Baked Caprese Chicken with Green Beans and Corn ACTIVE 25 MIN. - TOTAL 35 MIN. SERVES 4 1 cup multicolored grape tomatoes, halved1 Tbsp. rice vinegar2 Tbsp. plus 1 tsp. olive oil, divided2 tsp. kosher salt, divided¾ tsp. black pepper, divided4 small ears fresh corn, shucked and halved crosswise12 oz. fresh green beans, trimmed4 (6- to 7-oz.) boneless, skinless chicken breasts, patted dry1 Tbsp. grated lemon zest (from 2 lemons)4 (1 ½-oz.) deli-style mozzarella cheese slices¼ cup unsalted butter, softened¼ tsp. grated garlic¼ cup plus 2 Tbsp. finely chopped mixed fresh tender herbs (such as basil, tarragon, and/or chives), divided 1. Preheat oven to 425°F. Stir together tomatoes, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each of the salt and pepper in a small bowl. Let stand at room temperature until ready…

I FIRST TASTED COUNTRY CAPTAIN IN 1986, when I was a producer on Nathalie Dupree’s television series New Southern Cooking. I was in the control room as she prepared this culinary classic on camera. When we broke for crew lunch, I took a bite and instantly knew it would become a go-to in my recipe box. The flavors were reminiscent of Indian curries and Louisiana Creole cuisine. Where had this dish been all my life? This Junior League-cookbook staple gives a nod to the culinary melting pot of the South and the burgeoning spice trade of the 1800s. Many sources say the recipe arrived on Southern shores from sea captains trading in the ports of Charleston and Savannah. But more likely, the dish’s name hails from the term used by the…

Cauliflower Rice Bowl with Tahini-Herb Chicken ACTIVE 40 MIN. - TOTAL 40 MIN., PLUS 3 HOURS MARINATING SERVES 4 Riced cauliflower makes a low-carb, gluten-free base for grilled chicken, chickpeas, and a vivid mix of fresh veggies—use them all, or choose your own combination. The tahini marinade also makes a good dressing. Marinate chicken overnight for the most flavor. 1 cup plain 2% reduced-fat strained yogurt (such as Greek)¾ cup packed fresh flat-leaf parsley leaves and tender stems, plus more for garnish¼ cup tahini (sesame paste)2 Tbsp. fresh dill, plus more for garnish2 garlic cloves½ tsp. grated lemon zest plus ¼ cup fresh juice (from 2 lemons)¼ tsp. cayenne pepper¾ tsp. Greek seasoning, divided2 lb. boneless, skinless chicken thighs (about 6 thighs)½ medium-size red onion, cut into 1-inch wedges with root intact (about 1…

Spicy Grilled Chicken Wings ACTIVE 30 MIN. - TOTAL 30 MIN., PLUS 1 HOUR MARINATING SERVES 6 Gochujang and grated fresh ginger give this dish a tasty kick. The honey in the marinade chars a good bit on the grill for a rich, caramelized flavor that balances out the heat. ½ cup gochujang2 Tbsp. toasted sesame oil2 Tbsp. honey1 Tbsp. grated fresh ginger3 large garlic cloves, grated4 lb. chicken wings, separated into flats and drumettes, wing tips discarded¼ cup chopped scallions1 Tbsp. toasted sesame seeds 1. Whisk together gochujang, oil, honey, ginger, and garlic in a large bowl. Add chicken wings, and toss well to coat. Let marinate in refrigerator 1 hour. 2. Preheat a grill to medium (350°F to 400°F). Remove wings from marinade, letting excess drip off; discard marinade. Arrange wings on oiled grates.…

Creamy Chicken-and-Rice Soup with Collard Greens ACTIVE 35 MIN. - TOTAL 35 MIN. SERVES 8 3 Tbsp. unsalted butter2 large leeks, thinly sliced (white and light green parts only; 4 cups)2 medium carrots, thinly sliced (1 cup)2 celery stalks, finely chopped (½ cup)2 large garlic cloves, minced (1 Tbsp.)¼ cup all-purpose flour8 cups lower-sodium chicken broth3 cups shredded rotisserie chicken (from 1 whole chicken)1 Tbsp. chopped fresh thyme, plus more for garnish4 cups chopped collard greens (from 1 bunch)2 cups cooked white rice½ cup heavy cream1 Tbsp. kosher salt¼ tsp. black pepper Melt butter in a large Dutch oven over medium. Add leeks, carrots, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add flour; cook, stirring constantly, 1 minute. Add broth, chicken, and 1 tablespoon thyme. Bring to a boil over…