Greek Marinated Chicken-Yummy! Had it for dinner, then cut it up and put the leftovers on my lunch salad. Just as good cold! I will add a little less lemon next time. This one is definitely going in the rotation!
Although traditionally made with an older bird, this French braise is great with supermarket chicken. You can purchase a whole chicken and cut it up (or have the butcher do so), or start with bone-in parts. Meat on the bone offers more flavor than boneless meat and holds up best in braises. An American pinot noir or French burgundy are tasty choices for Coq au Vin. You can serve in a bowl over mashed potatoes to soak up the sauce.