A few hours in the kitchen preparing this cosy dish of gnocchi and tuco, a light Argentinian sauce made here with tomatoes and shredded chicken, is a few hours well-spent.
Tasmanian farmer Paulette Whitney shares a recipe for chicken pie with an easy rough puff pastry that's worth mastering - it's guaranteed to get you out of many a tight spot.
Yoghurt marinade makes for super juicy chicken. Here we've paired it with an Indian-inspired pilaf featuring fragrant cardamom, sweet currants and nutty chickpeas.
Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.
It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.
