'Chicken' on Serious Eats

Roasted Chicken With Classic or Curry Soubise (Onion Sauce)

Soubise, an old-school French sauce classically made by pureeing softened onions with bechamel, is a great pairing for all sorts of roasted meats, like the roast chicken here. In this more modern version, it's simplified and lightened by using cream in place of the bechamel, then flavored with curry powder or vadouvan, a French variation on curry powder with garlic and shallots. More

Arroz Caldo (Filipino Chicken and Rice Soup)

Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold). More

The Secret to Great Coq au Vin? Lose the Coq

The problem with a lot of coq au vin recipes is that they continue to use a method devised for tough rooster meat, even though most of us today cook with tender roasting hens. Here's what you need to know to get tender, juicy, and flavorful coq au vin that tastes like it spent a long time in the oven, even though it didn't. More

Coq au Vin (Chicken Braised in Red Wine)

A lot of coq au vin recipes have you braise the bird for hours. That's fine when you're doing it the traditional way with a tough old rooster, but it doesn't work well for the tender roasting hens most of us use today. This recipe delivers a rich and deeply braise with red wine, mushrooms, lardons, and onions that tastes like it was in the oven all day, except that it wasn't. More

16 Game Day Wing Recipes We Love

Every team has a mascot. But what about the mascot of the Superbowl itself? We're pretty sure it would be the chicken wing. Like Bubba Gump's shrimp, we've got all kinds. Fried wings, baked wings, grilled wings—you name it, and we'll show you how to make it. Here's a list of 16 wings to spice up your game day. More

The Bird That Bites Back: How Nashville Hot Chicken is Made

The legend goes like this: More than 70 years ago, Thornton Prince came home after a night of tomcatting to find his lady waiting at home, none too pleased. To teach him a lesson, she doctored his Sunday morning chicken with a wallop of spice. "Hot peppers from the garden, I'm sure," says Andre Prince, the restaurant's current owner, and great-granddaughter of that fabled philanderer whose infidelities birthed the now-iconic dish. "She was furious—but he liked it! He liked his punishment. It's just a rumor," she adds; "I wasn't there, have mercy. But I know how the Prince men are. They're known for being ladies' men." More

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