Comfort Food is the Name of the Game this Fall

As the “dean of American cooking,” James Beard was a passionate proponent of comfort food, churning out recipes for casseroles and cassoulets throughout his storied career. So as winter quickly approaches, we thought you’d appreciate some hearty, stick-to-your-ribs dinner inspiration, courtesy of our namesake. His Creole braised chicken, which pays homage to both classic Provençal poultry dishes and signature Louisiana flavors, is an ideal antidote to cold-weather cravings.

Start by breaking down and seasoning a whole chicken, then coat each piece with a light dusting of flour before searing it off in a large Dutch oven. Once you’ve sautéed onions, garlic, and thyme, it’s time to add ham, tomatoes, and dry white wine to the pot for extra richness. Braise the chicken in this aromatic stew until it’s cooked through, then serve it over your starch of choice (we prefer rice or crispy roasted potatoes). As a bonus, this braise is sure to yield plenty of savory, satisfying sauce to spoon over each serving. Get the recipe.

Hungry for more? View our entire recipe collection.

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Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.