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The Australian

Everyone's favourite poultry (apologies, common quail) could be on your dinner plate every night for a week and you wouldn't get sick of it. With these recipes you'll be stewing, baking, shredding, roasting, frying, and then when no one is looking, licking the pan. Trust us, we've been there.

LET’S WING IT

These chicken wings are finger lickin’ good

Chicken wings require no utensils and should be strictly eaten with your fingers. This is unpretentious dining at its best.

By ELIZABETH HEWSON

The secret to the perfect roast chook

The bird’s cavity is stuffed with orange, lemon and bay leaves, and these flavours infuse the chicken as it cooks.

By SOPHIE HANSEN

You’ll want seconds of this hearty chicken stew

This recipe is based on chicken cacciatore, an Italian dish from the Renaissance period that translates as ‘hunter’s stew’. Enjoy it with peppery rocket and creamy polenta.

By ELIZABETH HEWSON

Sweet, winey and deeply satisfying chicken

With tender chicken and a sweet, winey gravy, this is the perfect autumn dish

By LETITIA CLARK

An Italian chicken dish your nonna would love

This dish holds a special place for me. It was one of the first dishes I made upon moving to Italy for a year, more than 10 years ago. It quickly became a staple in the tiny kitchen.

By ELIZABETH HEWSON