Braised Chicken with Peppers
Chef Way Andrew Carmellini brines chicken, then dries it for a few hours in the refrigerator. He stews the bird in a combination of veal and poultry stocks, then seasons it with his own peperonata, which he makes with Peppadew (jarred peppers from South Africa), olives and dried Piment d'Espelette (a type of chile pepper).
Easy Way Don't brine or dry the chicken. Instead of making peperonata, add Peppadew and olives while the chicken braises.
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