Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish.
The recipe I've ultimately settled on uses peeled cloves, too, and once I remove the chicken from the pan I let the garlic keep cooking until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling.
At the Governor's Ball after the 2010 Oscars, we served our pot pies with shaved black truffles, and our celebrity guests loved it because it's just like home cooking, only more luxurious.
This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy.
Slow-braised chicken with peppers and onions is a soul food staple. This version, from Bertha's Kitchen, is seasoned with plenty of paprika.
Redolent of ginger and garam masala, this lively main course can be prepared a day in advance, which makes it a terrific dish for a party.
Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Walk into the Belmont Tavern in New Jersey, and the intoxicating smell of this dish—roasted chicken laced with garlic, herbs, and red wine vinegar—hits you immediately.
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe.
This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose.
This version of tandoori chicken—intricately spiced, juicy, and tender—tastes even better if you allow the chicken to rest in the second, yogurt-based marinade overnight.
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
In Lawton Mackall's Knife and Fork in New York (Doubleday & Company, 1949), chicken divan is described as a "runaway success dish year in, year out…sliced chicken breast on broccoli in a sherry-laced sauce of cheese and cream, browned and brought to table bubbling hot." Continue...
This deliciously moist ham is cured in salt (a process known as corning).
This rich, comforting dish is the perfect meal to eat on a cold winter night.