Chicken - Ohio Farm Bureau

Creamy Tomato Chicken Skillet

This dish would be perfect served with your favorite pasta.

Chicken bake

This is a quick baked sandwich you can pull together for lunch.

Hot honey baked wings

You control the heat on these bone-in baked chicken wings.

This recipe uses butter for sautéing and to finish a rich sauce. It’s a classic Indian dish that takes almost less time to make than the accompanying rice. Spice it up, or not, with green chile peppers. By the way, this dish gets better with time. Make it up to two days ahead, refresh with more pepper and cilantro, if needed, and dig in.

Sauteed Chicken Breasts, Ginger and Fresh Herbs

Sauteing is a basic cooking technique that’s important to many recipes. It relies on fat and high heat to cook food quickly. Oil, plus butter, are keys to success—vegetable oil because it has a high smoke point and butter because it adds great flavor.

Chicken Thighs with Roasted Red Potato Crust

Fresh red skinned potatoes make up the crust that crowns this dish. Underneath the golden finish are meaty and richly-flavored chicken thighs bathed in a garlicky balsamic sauce. Thick slices of crusty bread are recommended to catch every last drop.

Chicken Paprikash

A comforting meal on a cold winter’s day, this classic Hungarian inspired dish uses mixed chicken pieces so everyone—dark and white meat lovers—gets their favorite.

Chicken Stock

Stock may be stored in the refrigerator for up to three days or frozen for up to three months.

Chicken Taco Soup

Don’t let the simplicity of this soup fool you. It has great flavor, texture and is delightfully spicy. Locally produced salsa, like Frog Ranch Salsa, delivers big Ohio tomato flavor.

Easy Mediterranean Chicken and Pasta

This is a skillet dinner.