Spicy Chicken Salad with Toasted Fennel and Celery This is one of my favorite lunches, and a great way to use up leftover chicken.
Slow-Roasted Oregano Chicken With Buttered Tomatoes If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it’s slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce.
Chicken and Chickpea Soup Pick any leftover meat off the carcass, make some stock, and you’re well on your way to a big pot of this wonderful soup.
Lemony Chicken Soup With Fennel and Dill Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable.
Braised Chicken Thighs With Tomatillos Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances.
Chile-Butter Chicken With Vinegared Potatoes A deceptively simple sheet-pan dinner, potatoes get tossed with tangy distilled white vinegar and topped with a chicken slathered in a garlicky chile butter (while you’re at it, let the potatoes have some, too).
Chicken and Escarole Salad With Anchovy Croutons Think of this salad as an umami-charged version of a classic Caesar. The central difference is that the egg yolk, which is typically emulsified into a creamy dressing, is plopped directly onto the lettuces, leaving you to break it and let it mingle with the salty, garlicky, lemony dressing.
Olive Oil-Roasted Chicken With Caramelized Carrots Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices.
Skillet Chicken With White Beans and Caramelized Lemon One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind.
Vinegar Chicken With Crushed Olive Dressing This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water.
Wine-Braised Chicken With Artichoke Hearts Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.
