This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness—an enticing side of chicken that we rarely see....

For this classic French dish, culinary students were taught how to sauté the chicken on one side—without touching it—until it’s golden, before turning it only once....

Argentina, renowned for its grilled meats, and not just beef. Open up and flatten a chicken so more surface area can get a smoky char.

Rosemary does something splendid for chicken livers, and using sprigs of the herb as skewers perfumes the livers while they cook gently in butter.

Think macaroni and cheese—only ten times better. This sophisticated version combines Gruyère with parmesan, juicy poached chicken, and a crisp, cheesy crust.

Gooey chicken wings are sure to please a crowd, not to mention your wallet. The sweet and spicy glaze requires only five ingredients.

The slow cooker releases the juices of chicken legs and vegetables to make a savory stew.

Juicy roast chicken liberally rubbed with this spice blend makes a universally appealing dish.

Forget marinades—who has time to think ahead anymore? The easiest, fastest, and, yes, we’re calling it, best method for adding some pizzazz to your grilled chicken is to toss it quickly in a sauce after it’s been cooked....