1. Amish-style chicken pot pie
> Restaurant: Katie’s Kitchen
> City: Ronks, Pennsylvania
Amish pot pie doesn’t have a crust — it’s a kind of dense stew of chicken and vegetables in a rich broth with “slippery” noodles, usually square. Katie’s Kitchen makes it the right way as a dinner special every Wednesday.
2. Buffalo wings
> Restaurant: Nine-Eleven Tavern
> City: Buffalo, New York
This establishment’s unfortunate name predated 9/11 by 20 years: Its address is 9-11 Bloomfield Avenue. Arthur Bovino, author of two recent books on Buffalo’s food scene, says these are Buffalo’s best wings, “tangy and hot, with real butter flavor.”
3. Chef’s Baeckeoffe
> Restaurant: Le Coq Rico
> City: New York City
Parisian chef Lucile Plaza runs the kitchen at this chicken-centric restaurant. Three different kinds of bird are offered poached and roasted — but the specialty is this traditional Alsatian casserole, made with a whole 120-day-old Brune Landaise chicken from Lancaster, Pennsylvania, baked in earthenware with artichokes, tomatoes, lemon confit, and riesling wine. (It serves four.)
4. Chicken cacciatore
> Restaurant: Villa di Roma
> City: Philadelphia
Sometimes good old-fashioned red-sauce Italian food satisfies like no other, and this 56-year-old restaurant makes a version of this classic dish with onions, peppers, and mushrooms, in a marinara sauce spiked with red wine.
5. Chicken for two
> Restaurant: Zuni CafÃ©
> City: San Francisco
One of the eternal standbys at this 40-year-old Bay Area culinary mecca is a whole chicken roasted in a wood-fired brick oven and served with a warm bread salad made with scallions, garlic, mustard greens, dried currants, and pine nuts. The preparation is so popular that it has been widely copied by home cooks.
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