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Do an escabeche of chicken. Click on food network, Emeril has a very good one. It uses pearl onions which you can buy frozen, white wine and vinegar. Works excellently with a white rice.

I was JUST talking to my husband about what he wanted for dinner ... braised beef or braised chicken. I have a recipe for Chicken, Porcini and Potato Stew that is so yummy. The broth is thick & rich and the garlic crumbs are so good on top.

Kale works well in place of the spinach if you blanch it first to remove the bitterness. Chard works well too, especially ruby chard.

Chicken Stew with Spinach, Potatoes & Porcini
ingredients

1/2 oz. dried porcini mushrooms
1/4 cup extra-virgin olive oil
2 slices (1/8 inch thick) pancetta or bacon (about 2 oz.), sliced into thin strips
6 skinless, bone-in chicken thighs (about 2-1/4 lb.), large pieces of fat trimmed
Kosher salt and freshly ground black pepper
1 large yellow onion, cut into 1/4-inch dice
2 small cloves garlic, minced
1/4 cup dry sherry or dry white wine
2 large Yukon Gold potatoes (1 lb. total), peeled and cut into 1/2-inch dice
2 sprigs fresh thyme, plus 1-1/2 tsp. chopped
1-1/2 cups homemade or low-salt canned chicken broth; more if needed
2 Tbs. sherry vinegar or balsamic vinegar
1 cup coarse fresh breadcrumbs (about 1-1/2 oz.)
2 cups baby spinach leaves (about 2 oz.)
how to make

Soak the porcini in 1-1/2 cups boiling water for 20 min. Strain them (reserving the soaking liquid) and chop them.

Heat 2 Tbs. of the oil in a large Dutch oven or heavy soup pot over medium heat. Add the pancetta or bacon and cook, stirring occasionally, until crisp, about 7 min.; transfer to a plate lined with paper towels. Season the chicken well with salt and pepper. Add half of the thighs to the pan and brown them well, 2 to 3 min. per side. Transfer to a large plate. Brown the remaining thighs and reserve with the rest.

Add the onion and half of the garlic to the pan and season well with salt. Cook, stirring with a wooden spoon and scraping up any browned bits, until the onion softens and darkens slightly, about 7 min. Add the chopped porcini and cook for another 1 minute. Pour in the sherry and cook, stirring occasionally, until it's almost completely reduced, about 2 min. Add the potatoes, thyme sprigs, chicken broth, reserved porcini water, and vinegar and bring to a boil over high heat. Adjust the heat to maintain a gentle simmer, cover the pan, and cook until the potatoes are just tender, about 15 min. Discard the thyme sprigs. Purée 1-1/2 cups of the chunky potato mixture in a blender. Return the puréed mixture to the rest of the broth, nestle in the chicken (and add any accumulated juices), and cover the pot with the lid slightly ajar. Stew the chicken thighs at a bare simmer, turning them occasionally, until they're cooked through (check by slicing through the bottom of one of the thighs to the bone), about 30 min.

Meanwhile, in a large nonstick skillet, heat the remaining 2 Tbs. oil over medium heat. Add the remaining garlic, sauté until it starts to color, about 20 seconds, and then add the breadcrumbs. Cook, stirring often, until they turn golden brown, about 6 minutes. Stir in 1/2 tsp. of the chopped thyme, season lightly with salt and pepper, and transfer to a plate lined with paper towels.

When the chicken is done, fold in the spinach and stir until wilted, about 1 minute. Stir in the remaining 1 tsp. chopped thyme and the pancetta; season well with salt and pepper. Serve immediately, sprinkled generously with the breadcrumbs.

From Fine Cooking 56, pp. 39

Another dish that I make at least once a month is Spanish Chicken and Chorizo Paella. I don't have a Paella pan or large deep skillet so I just make it in my large cast iron dutch oven. I also just make it chicken thighs instead of dealing with a whole chicken. (I actually saw this on the Paula's Home Cooking on the Food Network).

1/4 cup olive oil
1 chicken, cut legs, drumsticks and thighs
Salt and freshly ground black pepper
2 teaspoons paprika
1 large onion, diced
1 large green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
4 1/2 cups chicken broth
1 pound Spanish style chorizo links, cut into slices on the bias
2 cups short-grain rice (recommended: Valencia or Arborio)
Pinch saffron threads
1 cup fresh or frozen green peas
Lemon wedges, for service

Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat.
Cook's note: A large cast iron skillet would work here.
Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.

Lower the heat to medium and saute the onions and bell pepper until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes and then serve with lemon wedges.