Keep a package of chicken thighs in your freezer, a lemon in your fridge and some basics in the pantry, and this practically effortless supper will always be an option. Each of the ingredients in this dish (there are also olives and capers), along with the citrus juice, helps make the chicken tender and mingles with the meat's juices to create a delicious sauce.
The ingredients in a rustic cassoulet vary, but chicken isn't all that common. Yet it's surprisingly perfect: The mild flavor doesn't overpower the sausage, white beans and herbs, but instead adds body and extra oomph without a ton of additional prep work (or cost!).
Chicken legs and thighs are terrific in stir-fries, since the dark meat tends to soak up the delicious sauce (here, it's chili-soy-garlic) so well. This recipe also has a fantastic contrast of textures, from tender chicken to crunchy peanuts to celery, which seems to fall somewhere in the perfect middle.
An 8x8 brownie pan is surprisingly ideal for cooking chicken drumsticks, since their elongated shape allows you to arrange them in a zigzag pattern that can accommodate plenty, while still leaving room for the skin to brown and crisp. Underneath the meat lie chopped carrots, turnips and red potatoes; the vegetables absorb the meat's flavor, as well as the honey-balsamic dressing that gives this dish a deliciously sweet undertone.
Don't be scared off by the list of ingredients in this dish—the only things that require chopping are scallions. Once you've done that, just put everything—including chicken pieces and pork chorizo or chicken sausage—in a roasting pan and slide it into the oven. An hour or so later, you'll have succulent chicken and sausage, tender vegetables and a pan sauce that gets a little kick from the sausage's spices and is terrific with crusty bread.
Even if you've got a go-to roast chicken, this recipe is a great reminder that the addition of one new ingredient can bring a brand new flavor to a familiar dish. In this case, you toss a few basics—carrots, potatoes, onion, lemon—with olive oil, salt, pepper and thyme; roast until golden, then nestle chicken-breast halves in the pan. When they're cooked, you boil the pan drippings and—here's the twist—stir in a bit of paprika. The resulting sauce is smoky, with a touch of pleasant sweetness.
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The ingredients in a rustic, slow-cooked French cassoulet vary, but chicken isn't all that common. Yet it's surprisingly perfect: The mild flavor doesn't overpower the sausage, white beans and herbs, and it adds body and extra oomph without a ton of additional prep work (or cost).
<strong>Get the recipe: <a href="http://www.oprah.com/food/Chicken-Sausage-and-Bean-Cassoulet-Recipe" target="_blank">Chicken, Sausage and Bean Cassoulet </a></strong>