We cook a gigantic batch of crispy fried chicken legs perfectly paired with a rich, handmade village-style tomato sauce.

Heat oil in medium sauté pan. Add tomatoes, shallot, garlic, oregano, and a pinch of salt, and cook, stirring, until the tomatoes have just softened and the garlic is aromatic, 1 to 2 minutes. Stir in ...

Chef Jean-Pierre prepares Chicken Santino with chicken breast, prosciutto, eggplant, cheese and a marsala tomato sauce. He explains how to assemble it ahead and bake it when ready to serve.

This chicken recipe, linked below, takes a cue from piccata then heads in a decidedly summery direction: A quick pan sauce of butter, shallots, tomatoes, capers and a splash of red wine vinegar turns ...