If you want a comforting, falling-off-the-bone meat dish without babysitting a roast all day, might we suggest the humble chicken thigh? Braising or pan-roasting it results in that same decadence in a fraction of the time. The trick for this recipe is to let the skin get really crispy in the initial browning phase and then let it finish roasting skin side up, just barely nestled in the sautéed vegetables, stock, and wine—not submerged. This way the meat will stay tender while the skin will get crackly-crispety-crunchety (these are technical terms, you understand). It’s the best of both worlds.

Sweet, spicy, sticky, and delicious, this goop-approved version of the takeout classic not only is better for you but actually tastes better, too. If you don't have a wok, use your biggest sauté pan and serve with brown rice on the side.

This is the recipe that will convert you to the spatchcocked bird. It cooks faster and more evenly, and it ensures crispy skin all over (this includes thighs and legs—we're looking at you, dark-meat fiends.) Plus it makes carving a real breeze.