Quite possibly my favorite method of cooking is braising.
It's simple, yet leads to such a succulent meal involving meat that you just can't help but want more.
Chicken is a staple of many American dishes, and often cooks can get into a rut when it comes to methods of preparing this kind of poultry.
Food and Wine magazine has a great recipe for Braised Chicken all'Arrabbiata.
If you're familiar with all'Arrabbiata sauce with pasta, then you know that it tends to be a spicy dish which features a generous portion of chile peppers. This is no different.
The Dutch oven or large cast-iron pan is preferable for this dish. Also, the recommended side is soft polenta. But if you are already just trying to wrap your head around the recipe and cooking method, Orzo pasta or other noodles would work well also.
(Photo above from: FiveRings /Creative Commons)