In the fall, cauliflower, broccoli, Brussels sprouts, and squashes flood the farmers’ markets. Golden roasted cauliflower is especially delicious with this barbecue-coated chicken, but sub in your family’s favorite. If you’d prefer to grill the chicken, just roast the garlic and cauliflower in the oven.
“Red-cooking” is a Chinese method for braising meats in soy sauce. This simple way to braise bone-in thighs is a balance of salty and sweet, with the aromatics of anise and cinnamon. Serve tangy-sweet red onions and steamed jasmine rice.
This old-fashioned wine-braised chicken is done in half the time in an electric pressure multi-cooker. Serve with garlic mashed potatoes and roasted Brussels sprouts or other favorite autumn root vegetables.
If you’d like, grill halved nectarines and thick slices of red onion, then chop and toss with honey and vinegar to serve alongside the juicy grilled chicken.
When sun-kissed plums are at their peak, so are other luscious stone fruits, like apricots, nectarines, or pluots—a cross between plums and apricots.
Serve these savory chicken thighs on a bed of steamed bulgur wheat or rice, with an herb salad. Toss torn stems of fresh parsley, dill, cilantro, and/or oregano with mixed baby salad greens, then dress in a simple vinaigrette.
This richly savory skillet dish is related to the classic French “coq au vin” or chicken braised in red wine. Serve with garlic mashed potatoes for the ultimate comfort food supper.
Shelled edamame replaces the traditional lima beans in this comforting chicken and corn stovetop dinner. Serve with a pan of golden cornbread and a tangy coleslaw.
Serve this richly flavored chicken over soft-cooked polenta or steamed Arborio rice. The savoriness of the sauce is a wonderful blending of the dried mushrooms and Marsala wine. Handle the Heat created this recipe from an ingredient list submitted by Nancy D., who won a grand prize in the Just Bare® Chicken +5 Ingredient Challenge.
Crush anise seeds in a mortar and pestle or by placing them between two pieces of waxed paper and use a rolling pin to roll over or lightly pound them. The gentle licorice flavor blends well with the sweetness of the fruit and rich port, while the dash of balsamic brings a tart balance.