Fall Chicken Recipes

These roast chicken legs drip meaty, delicious fat onto a smoky, peppery bed of potatoes, red onion and crispy croutons.

Sprinkled with cardamom, roasted until crisp, and topped with an apple-flavored sauce, chicken legs become extraordinary. The chicken is perfectly matched by the raisin-studded rice pilaf that's also flavored with cardamom.

Dried figs are poached in port to make a luscious Portuguese-inspired sauce. Ruby port provides the best color, but tawny will also taste good.

Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh saute with roasted garlic cloves. She finishes the dish with a sprinkle of chopped tarragon, which adds a light, herbal sweetness.

Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling. Hot red pepper jelly makes for a spicier glaze; sweet pepper jelly creates a milder one.

After sautéing chicken breasts, Melissa Rubel Jacobson adds diced onions and white wine to sweep up the delicious browned bits left in the skillet, then sweetens the sauce slightly with dried apricots and apricot preserves.

Chicken pot pie is so good that one wants to share. Now no one has to.

For this one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist.

Wild mushrooms, caramelized onions and a pinch of chile flakes give this simple chicken pasta a burst of flavor.

Perfect as a holiday side or, paired with a nice green salad, as a quick and healthy weeknight meal, this cold-weather twist on traditional chicken salad is sure to satisfy.

This lightened up classic is fast to pull together--especially if you buy presliced mushrooms. It has a rich, slow-cooked flavor. A splash of cream makes it extra-decadent but still light.

Grace Parisi proves that making potpie doesn't have to take a long time with this one-skillet version, prepared with store-bought rotisserie chicken and--her stroke of brilliance--buttered white bread in place of the usual labor-intensive puff pastry crust.

This recipe employs a technique Hopkins often uses when cooking chicken for his family: He gently poaches an entire chicken in an herbed stock, then serves just the moist breast for dinner. You can use any combination of fresh herbs, but tarragon is especially fragrant in the broth.

F&W's Melissa Rubel plays with the meat-and-potatoes mix in a traditional shepherd's pie, using chicken in the filling and buttery mashed parsnips on top.

The humble chicken liver adds depth to this luscious dish--no wonder it's the new "it" ingredient.

In this supereasy one-pot recipe, all you do is set chicken on top of a mix of squash, apples and sage and roast it.

Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. To help the squash to brown evenly, be sure to spoon off the fat from the roasting pan after removing the breasts. This is a case where less is more: A thin layer of fat will brown the vegetable better than a quarter-inch of it.