© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This playful and elegant take on French bistro classic steak au poivre features bone-in, skin-on chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. Cognac is a vital flavour component in au poivre to create a rich, complex, and velvety pan sauce. If you don’t want to use alcohol, just use more chicken broth with a splash of Worcestershire sauce instead. Crème fraîche and Dijon mustard add a lush creaminess and tang that temper the heat of the peppercorns. If crème fraîche isn’t at hand, use full fat sour cream or heavy cream and finish with a squeeze of lemon juice or splash of sherry vinegar.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Pollastre amb bolets translates from Catalan as "chicken with mushrooms". It is a traditional Catalan comfort food featuring chicken slowly cooked in a casserole with local wild mushrooms, garlic, herbs, and a splash of wine or/and brandy.
A picada, often referred to as the "Catalan pesto," is a traditional Catalan paste of crushed toasted nuts (almonds and hazelnuts are standard), garlic, and a little olive oil with other possible additions like bread, saffron, chocolate, parsley, etc., used to thicken and flavour the sauce without relying on heavy cream or flour.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A wholesome, flavour-packed one-pan wonder loaded with juicy roasted chicken legs, tender vegetables, and extra creamy avocado wedges. A perfect low carb, high protein meal! Baking avocados gives them an extra-creamy texture, but you can simply slice fresh avocado over the top if you prefer. Use other vegetables if asparagus ain’t in season.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Bold, fiery chicken perattu or peralan is a delicacy from Kerala, India. Marinated bite-sized chicken is stir-fried with coconut oil in a blend of kashmiri chilli powder, coriander powder, curry leaves, and a freshly-ground red chilli paste until masala nicely coated on the chicken. The chicken perattu goes very well with steamed rice or chapatis. Chicken perattu is known for its dry texture and generally has heat, so tailor the level of spice based on how much you prefer.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A creamy, hearty and cheesy chicken bake bathed in a savoury custard sauce and a crispy pork rind topping. If you are not on low carb or keto diet, replace the pork rink with breadcrumbs. The acidity of the white wine and the lemon cause the cheese custard to curdle in the cooking, which doesn’t sound very appetizing, but it’s heavenly delicious. Gruyère cheese
©angiesrecipes gives the gratin a more pungent, complex, and nutty flavour profile. Opt for extra aged Cheddar
©angiesrecipes, if you prefer a milder, buttery flavour. Enjoy it with a side of salad, or crusty bread, but the pasta or potato would be a nice complement too if they fit your dietary goals.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

If you've never cooked with achiote paste, you're in for a treat! This roasted achiote chicken is juicy, tender, citrusy and packed with rich Mexican flavours from a homemade achiote paste. You can easily purchase them online, but it is so much better when made at home, as you can use fresher ingredients and control everything that goes into it.
Achiote paste is a popular seasoning widely used in Mexican, Central American, and Caribbean cuisines. It’s made with annatto seeds, garlic, oregano, spices, optional chillies, and citrus juice. Known for their distinctive red colour, earthy, zesty flavour, they are excellent as a marinade for meat. Store the prepared paste in the fridge for up to 2 weeks or freeze for up to 3 months.

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© 2026 | http://angiesrecipes.blogspot.com

The chicken mariantes overnight (or at least 30 minutes) in a flavourful, well-seasoned marinade of bloomed saffron, yoghurt, garlic, and lemon juice that deliver the perfect combination of acidity, sweetness, and umami - absolutely irresistible. I go for chicken thighs with the skin on and bone in, because they are nearly impossible to overcook and stay incredibly juicy. However, you can use only chicken breasts if you prefer. Adjust the cooking time and oven temperature accordingly.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

These tender yet crispy ranch roast chicken drumsticks are tangy, perfectly herby, delicious and so flavorful, and ready in under an hour with less than 10 minutes of prep. Usually ranch dressing is used to toss salads or as a dip, but it also works great as a flavorful marinade for chicken thanks to the acid in buttermilk. Homemade ranch dressing with fresh herbs offers vibrant, bright flavour and freshness that store-bought alternatives can’t match. If you want to use store-bought one, then try adding some fresh herbs for a pop of green colour and aromatic depth.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Poul Nan Sos, aka Haitian Chicken Stew, is rich and full of amazing flavours. Juicy, tender skin-on, bone-in chicken thighs are marinated overnight with onions, garlic, rosemary (or thyme), scotch bonnet, and citrus before they are stewed with tomato paste and loads of bell peppers. This satisfying, ultra-flavourful stew is a perfect dish for a weeknight dinner with rice and/or beans and fried green plantains.

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© 2026 | http://angiesrecipes.blogspot.com

A cheap and effortless way to jazz up chicken! Juicy chicken legs are filled with tangy Greek feta, garlic and fennel, then roasted until golden and irresistible. Pungent, earthy, and slightly peppery fresh oregano complements the tangy lemon, briny feta and rich chicken flavours beautifully. If unavailable, you can substitute it with thyme or rosemary. I used skin on boneless chicken legs, but you can leave the bone in or use 8 chicken thighs. Half the feta filling if you are going to use a whole chicken. Easy to make, but it's still fancy enough to serve at a dinner party.

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© 2026 | http://angiesrecipes.blogspot.com

A delicious pairing that balances the savory, juicy chicken thighs with the slightly bitter, creamy texture of the roasted Beligum endives. Dry white wine serves multiple functional roles here, keeping the chicken moist and tender while adding depth of flavour and adding a balancing acidity to the salty flavours from the bacon. Serve it with some crusty bread to mop up the sauce or over some buttered noodles.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Marinate chicken pieces with a zesty and flavourful marinade with preserved lemon, garlic, mint and smoked paprika and cook over a hot griddle pan for a midweek dinner that’s ready in an hour. Serve them with a Mediterranean spread for everyone to graze on. If you are a carb eater, then pair them with some lentil salad and stirfried vegetables of your choice or flatbread. For preserved lemon paste, just toss the deseeded homemade or storebought preserved lemons into a food processor and process them to a paste.