Easy, tasty, and attractive dish: chicken with capers and corn. Use skinless deboned thighs (tastier) or boneless skinless chicken breast (prettier). Heat pan to as hot as you can, add oil, brown chicken in batches without cooking them through then set aside, also cook some diced onion or shallots and minced garlic and set aside. Reduce heat to medium, pour out oil, arrange chicken pieces in pan. Add corn kernels, can be fresh, canned or frozen. Mix in onions, shallots and garlic. Add a dairy liquid, which can be half and half, cream, or whole milk, with or without chicken stock. If you're using thinner liquids like stock and whole milk, include some flour or cornstarch to thicken; if you're using half and half or cream, no need for a thickener. I expect that soy milk or other non-dairy alternative would work too. No wine, as it risks curdling the dairy. The chicken pieces should be mostly covered. Whatever herbs and level of salt/pepper you like. When liquid simmers, reduce heat to med-low and braise, uncovered, for an hour. Half an hour into that, add capers and some of their liquid.

TEQUILA-GLAZED CHICKEN WITH JALAPENO 1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle 1 3/4 teaspoons coarse kosher salt 1/2 teaspoon dried crushed red pepper 1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken 1/3 cup orange juice or pineapple juice 1/4 cup gold or silver tequila 2 tablespoons (packed) golden brown sugar 2 tablespoons honey 1 to 2 red jalapeño chiles with seeds, finely chopped 1 shallot, minced Nonstick vegetable oil spray Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight. Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving. Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over. Bon Appétit, August 2007 Molly Stevens ====================================== Zesty Braised Chicken with Lemon and Capers 8 bone-in chicken thighs with skin (6 ounces each) Salt and freshly ground pepper All-purpose flour, for dusting 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 4 large peeled garlic cloves 1 1/2 cups Sauvignon Blanc 1 1/2 cups chicken stock, preferably homemade Four 1-inch strips of lemon zest 4 thyme sprigs 1 tablespoon capers, drained 1 bay leaf Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat. Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender. Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.

Thank you all for your suggestions. I ended up making chicken with wine and mushrooms. I did cut my chicken breast in half then I rolled the chicken with Parmesan cheese, dipped in egg and then breadcrumbs. I browned them and put them in a casserole dish, then I made my mushroom sauce with white wine and a bit of chicken broth. Poured sauce over chicken and baked for an hour. It was very, very tender and had a wonderful flavor. I served it over rice cooked in chicken broth. I forgot to take a picture of the dished plate but it was a beautiful presentation. DH loved it and he doesn't really care for mushrooms all that much.

We usually roast a chicken on the BBQ and then have leftovers. I often add chicken to rice, which is what I did last night. I cooked the rice in the PC with celery, mushrooms, onion, and chicken broth. When it was done, I added chopped chicken and then put it on low heat for a few minutes. Often I make chicken salad with leftover chicken, and I put it through the meat grinder and use a recipe similar to what I use for deviled ham. I'm more creative with leftover chicken than I am with cooking chicken in the first place. If I do not put leftover chicken in rice, I often add it to wide egg noodles in a mushroom velouté sauce or else put it in a Japanese style soup. The last chicken soup I made was avgolemono because I had just picked lemons. Another method for cooking chicken is Yucatecan (Chicken Pibil), which uses sour oranges, chilies, and achiote paste. This is my favorite chicken for enchiladas, and I make an enchilada sauce with more achiote paste. I am now thinking about making another trip to the Yucatan.