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magazine fasteasyfresh beer and onion braised chicken carbonnade
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A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.
5.0
(5)
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Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.
4.0
(4.24)
Quick
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The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.
4.6
(4.56)
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Avoid rookie mistakes when it comes to barbecuing chicken. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.
3.5
(3.53)
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A spiced and braised chicken that tastes like summer in the dead of winter.
3.3
(3.29)
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One of the centerpieces of Butch Anthony’s outdoor dining room is a massive firepit-grill outfitted with vintage Dutch ovens, which were buried in embers to cook these chickens. We’ve adapted the method for a regular oven.
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Shawarma-style roast chicken at home? You deserve it. No rotisserie required.
4.3
(4.31)
Easy
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White wine vinegar and capers pack tangy and briny flavors into this braise.
4.0
(4.07)
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4.3
(4.33)
Easy
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Our best-ever chicken soup begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor. This is part of BA's Best, a collection of our essential recipes.
3.3
(3.34)
4.0
(4)
Easy
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This is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.
3.7
(3.67)
Easy
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This dry rub is great on any cut of chicken, including whole birds for roasting (make a double batch).
4.3
(4.33)
Easy
Easy
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Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.
3.7
(3.72)
Easy
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An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.
4.0
(3.79)