Using a weight (such as a brick or a few soup cans) to press down on a partially deboned chicken as it cooks in a skillet reduces cooking time and yields an especially juicy, crisp bird. Landon Nordeman

15 delicious, easy-to-follow chicken recipes, including ones for brick chicken, Indonesian chicken curry, tandoori chicken, and many more.

Braised Chicken with Scallion Puree

Adapted from a recipe in The Cook and the Gardener by Amanda Hesser (W. W. Norton & Company, 1999), this dish features a multitude of vibrant, aromatic scallions.

Grilled Chicken with Moroccan Spices

Rubbing the chicken with an aromatic paste before grilling adds a wonderful flavor to this dish.

Chicken Adobo

PHILIPPINES The preparation for this chicken dish is endlessly adaptable, and nearly every Philippine cook prepares adobo in a slightly different way. Though some add soy sauce to deepen the color of the dish, we followed Lucia Mallari’s method, which omits that ingredient. See the recipe for Chicken Adobo »

Country Captain

Curried chicken gets dressed up with plenty of rich vegetables, spices, and a crunchy peanut garnish.
Using a weight (such as a brick or a few soup cans) to press down on a partially deboned chicken as it cooks in a skillet reduces cooking time and yields an especially juicy, crisp bird.

Indonesian Chicken Curry

INDONESIA In this dish, based on one in SAVEUR editor-in-chief James Oseland’s Cradle of Flavor, cinnamon and lemongrass give the silky sauce fragrance and spice. See the recipe for Indonesian Chicken Curry »

OUTSTANDING CHEF: Suzanne Goin, Lucques, Los Angeles

Moroccan Chicken With Carrot Puree
A mix of spicy, sweet, and bitter flavors gives this dish its distinctive character. See the recipe for Moroccan Chicken With Carrot Puree » Back to Recipes From the 2011 James Beard Award Nominees »

Lemon and Rosemary Chicken (Pollo Arrosto)

Garlic, lemon, and rosemary enhance simple, juicy roast chicken.
GREECE Thessaloniki chef Aglaia Patronaki showed us how to make this delicious, herb-strewn, skillet-braised chicken dish. See the recipe for Kotopoulo me Dendrolivano »

Chicken and Onion Tagine (Djej Besla)

Onions stew until soft and sweet in this satisfying one-pot chicken dish flavored with saffron, turmeric, lemon, and olives. Get the recipe for Chicken and Onion Tagine (Djej Besla) »

Chicken With 40 Cloves of Garlic

Our version of this classic uses peeled garlic; after removing the chicken from the pan, keep cooking the garlic 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. Get the recipe for Chicken With 40 Cloves of Garlic »

Chicken, Olive, and Lemon Tagine (Djaj Mqualli)

Tagine, the Moroccan stew, shares its name with the terra-cotta pot it’s traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.

Chicken Marsala

Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.

Dolores’s Brokenhearted Chicken

Caramelized garlic and dry sherry make a luscious sauce for a simple but delectable braised chicken dish. Get the recipe for Dolores’s Brokenhearted Chicken »
See the Recipe Helen Rosner

Mustard and White Wine Braised Chicken

An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard.

Hunter’s Wife Chicken (Pollo alla Cacciatora)

The recipe for this stew, a northern Italian braise of chicken and vegetables in a tomato sauce, is adapted from Marcella Hazan’s book Essentials of Italian Cooking (Knopf, 1992). Get the recipe for Hunter’s Wife Chicken »