Chicken Thigh

The intense flavors come from the marinade, which caramelizes on the chicken as it is deep-fried in foil packets. Jee bow gai, the name of the dish in China, is a house specialty at Yank Sing in San Francisco. Have your butcher split the thighs in half for you.

We've based this carbohydrate-rich, one-dish supper on the classic Spanish paella, mixing the lima beans (which stand in for the traditional rice) with tomatoes, chicken and a bit of ham.

These small pizzas from Indigo in Honolulu feature sweet caramelized onions, spicy chicken, and mozzarella, Swiss and provolone cheeses. Refrigerated pizza dough is used here to simplify the recipe. Chili-garlic sauce can be substituted for the Thai chili sauce if necessary.

"Last summer my husband and I took a day trip to the coast of New Hampshire," writes Perrin Enriquez of Cambridge, Massachusetts. "We found a fabulous place in Portsmouth called Lindbergh's Crossing, in a rustic building on the water. I'd love to get the recipes for the amazing fried rabbit and garlic mashed potatoes we had in the upstairs wine bar." For convenience, we substituted chicken for the rabbit used at the restaurant. The gravy can be made ahead of time, but the chicken should be fried just before serving.

You can save some prep time by asking a butcher to cut the chicken thighs in half for you. This dish is particularly good served over orzo.

This one-pot dish is delicious over couscous. What to drink: Wines with distinctive spice notes, such as Gewürztraminer or Syrah.

Chinese cooks call food braised in soy sauce and sugar "red-cooked" for the reddish-brown tint that can result. While the chicken is braising, steam some rice and broccoli rabe as accompaniments.

This recipe was inspired by a dish that a group of our food editors enjoyed at Chez Maître Paul, a Paris bistro. As the name suggests, poulet à la fermière contains a farmwife's bounty—chicken, cheese, vegetables, and herbs.

Serve with: Rice pilaf and a salad of red-leaf lettuce with rice wine vinaigrette. Dessert: Grilled pineapple and vanilla ice cream.

Parmesan cheese and tarragon add to the distinctive flavor of this comforting main course. Accompany the hash with biscuits, and conclude the evening with fresh fruit and a platter of brownies.

In New Mexico, chili verde is prepared with lots of meat — and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with the Layered Rice Salad and the Toasted Jalapeño Corn Bread .

A green salad completes the meal. What to drink: A riserva Chianti.

If you're craving a comforting, old-fashioned chicken dish, this is it. Rendering the fat from the chicken skin gives the sauce its rich flavor.

"Years ago, when we were dating, my husband took me to Park Bistro in Manhattan," writes Therese Tetzel of Dallas, Texas. "To this day, we return to the restaurant every time we go to New York. Its version of coq au vin is the best I've had in the United States—similar to one we tried in Burgundy."

A boldly flavored dish that's great served over orzo (rice-shaped pasta).

If you aren't counting calories, add some crushed baked corn tortillas to this soup just before serving.

Traditional accompaniments like coleslaw, baked beans and brown bread are ideal with the Vermont-style chicken; afterward, enjoy gingersnap cookies crumbled over vanilla ice cream or frozen yogurt.