Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking; it has the remarkable effect of accentuating the flavors of anything cooked in it. Use it to braise chicken thighs and root vegetables for a hearty, comforting dish. Get the recipe for Dashi-Braised Chicken with Root Vegetables »

With roots in northern Italy, this stew—prepared hunter's wife style—has numerous regional variations based on the concept of braising chicken in tomatoes, wine, or both. Chicken braised with wine and tomatoes is easy enough to put together on a weeknight (this recipe is ready in an hour), and you can adapt it for a whole chicken or your preferred mix of breasts, thighs, or drumsticks. Do go for bone-in meat for a richer and more flavorful sauce. Get the recipe for Chicken Cacciatore »

An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard. Get the recipe for Mustard and White Wine Braised Chicken »

Chicken is braised in a brick-red sauce of sweet paprika and chicken stock in our version of a classic Hungarian dish. Get the recipe for Chicken Paprikash (Paprikás Csirke) »

For this eponymous dish from Telangana home cook Padma Reddy, the skin is removed from the chicken to allow the flavors of the marinade—coconut, lime, garlic, ginger, cardamom, mace and more—to penetrate. Get the recipe for Telangana Chicken »

Characteristic of the region's curries, this intensely spicy one from chef Kevin Joseph of Durban's The Oyster Box hotel gets its heat not from chiles, but pastes made of fresh garlic, ginger, and onions, plus lots of curry powder. Though not cooked long, the sauce is rich and thick thanks to heaps of ground spices and unsweetened coconut cream. Get the recipe for Chicken and Prawn Curry »

Though spiced in a familiar, jerk-like marinade, this chicken gets shallow-fried and then cooked down with caramelized aromatics until sticky and spicy-sweet. Get the recipe for Chicken Fricassee »