Easy dinner recipes: Chicken, chicken ... and more chicken!

Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole chicken, or pick up your favorite pieces to cook on their own. Chicken doesn't have to be complicated.

Take braised chicken with capers (pictured). It's dinner in a skillet: Pan-braised chicken and new potatoes, flavored with tart capers and shallot and brightened with hints of sherry vinegar and lemon. And the whole meal comes together in less than an hour.

Or how about chicken adobo? In this Filipino take from chef Andre Guerrero, chicken pieces are simmered in a fragrant blend of soy sauce, garlic, cider vinegar, black pepper and bay leaves. When the chicken is tender, the sauce is reduced, then tossed again with the chicken before serving. It's a wonderfully rich yet simple dish, perfect served alongside a simple salad or side -- Guerrero recommends jasmine rice -- and it comes together in only an hour.

PHOTOS: 22 favorite chicken recipes

Feel like tackling a Thomas Keller recipe? In this recipe adapted from Keller's "Ad Hoc at Home," crisp, braised chicken thighs are at once rich yet bright with a great harmony of flavors, including olives, lemon zest and thinly sliced fennel. The whole dish comes together in just over an hour.

For more easy dinner recipes, click through our photo gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below, or email me at noelle.carter@latimes.com.


Total time: 55 minutes

Servings: 4

1 pound new potatoes

8 skinless, bone-in chicken thighs (6 to 7 ounces each)


Freshly ground black pepper

3 tablespoons olive oil

1 shallot, finely chopped

1/4 cup salt-packed capers, rinsed and coarsely chopped

3/4 cup chicken broth

1 tablespoon sherry vinegar

1 tablespoon lemon juice

2 tablespoons chives, cut into 1-inch pieces