There are many versions of tinga — the smoky Mexican tomato sauce — and this one is especially easy, calling for only a few simple ingredients.

Charles Phan's quintessential Chicken Pho owes its depth to a long-simmered bone broth; an array of fresh toppings brings color, flavor, and texture to the finished soup.

Popularized throughout the American South in the 1980s, this vino version of the cheeky “coq au can” swaps a wine can for a beer can.

Chicken Provençal combines the sun-drenched flavors of southern France: tomatoes, garlic, rosemary, and olives.

African bird's eye chiles bring the heat to these zippy chicken skewers while bell pepper and paprika provide a beautiful pop of reddish-gold color.

Mushroom risotto and chicken come together for a fantastically hearty, silky main-event dish. Serve it with extra Parmesan for even more umami goodness.

Juicy roasted chicken is paired with sweet grapes, caramelized garlic, and fragrant rosemary for a dish that’s both savory and slightly sweet. The roasted fruit adds a burst of flavor, creating a rustic yet elegant meal.

This rustic chicken stew is seasoned with a carefully toasted mix of seeds and spices, which are ground into a coarse paste with roasted tomatoes and tomatillos. Stirred into the stew toward the end of the cooking process, the paste both thickens and seasons this warming dish.

The Food & Wine chicken potpie with leeks comes together in just about an hour and uses only one skillet.

This Middle Eastern spice blend is the secret to a perfectly seasoned, crisp-skinned roast chicken.

This decadent casserole features tender chicken thighs and turnips that are bathed in a creamy gratin sauce and topped with garlic breadcrumbs.

For this spicy curry, chicken thighs and drumsticks simmer in a rich sauce seasoned with chiles, garlic, ginger, and an array of spices.