Weeknight Meals

Liana DiMeglio of Liana’s Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.

For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.

You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.

If you can’t find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone.

Hard cider has been fermented, so it contains alcohol. It is a traditional ingredient in Normandy, France, but you can substitute dry white wine.

Serve this stewlike chicken dish over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth. We used Cerignola olives from southern Italy; they are large and firm enough to hold up to slow cooking methods like braising.

This dish was inspired by one of cookbook author Madhur Jaffrey’s lamb curries.

To prevent the arugula from wilting, let the chicken cool slightly before serving.

To fry the sage leaves for garnish, place them in hot oil until they start to curl, about 3 seconds; remove with a slotted spoon.

For a side dish, try basmati rice cooked with a pinch of saffron.

Serve this dish with arugula, tomatoes, blanched green beans, and crumbled Parmesan cheese tossed with extra-virgin olive oil and vinegar.