For the perfect combination of ease, taste and economy, the thighs have it. Chicken thighs, that is -- cooked six simple ways.
This skillet version of a classic French oven-braised roast chicken is delicious with green beans and buttermilk mashed potatoes or a whole grain baguette. To ease the chore of peeling 40 cloves of garlic, lay them in groups of 4 on a cutting board and press down with the flat side of a chef's knife to loosen the skins.
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Grainy mustard adds a bit of texture to the sauce, but you can use Dijon. Garnish with orange wedges and serve with pears and short pasta, such as orzo.
Use regular paprika or, for a hint of delicious smokiness, smoked paprika. Serve the chicken over buttered egg noodles with steamed broccoli.
For a change from the usual potatoes or rice, serve with pearl couscous, which is larger and rounder than regular couscous. Pearl couscous is available in specialty, Jewish, Middle Eastern and some health food stores.
Serve this saucy Asian dish (from our April 2005 "Easiest-Ever Weeknight Chicken" recipe collection) over Thai jasmine rice or long-grain rice with steamed baby bok choy on the side. Any colour of sweet pepper adds vibrancy to this dish. Look for black bean garlic sauce in Asian grocery stores and some supermarkets.
Charmoula is a Moroccan seasoning mixture of fresh herbs (coriander and parsley) and spices (paprika, cumin and cinnamon). Adding the herbs at the end gives the freshest, brightest flavour.
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