The weather in the Bay Area has been unusually foggy (and that's saying a lot), which has me craving a warm, soothing meal. If you're in a similar autumnal mood, try this tender, chipotle braised chicken tonight. The chicken is browned in garlic- and bay-leaf-infused olive oil, then braised in a spicy chipotle and onion mixture.
Add a squeeze of lime and a handful of cilantro to the cooking liquid to make a fresh, flavorful sauce to top it all off. Serve with roasted potatoes and squash, and add a glass of a woody, bright Pinot or a Tommy's-style margarita to end your weekend on a high note. Hungry yet? Then keep reading for the uncomplicated recipe.

With Fall and Winter just around the corner, it's not too early to start making homemade chicken stock; you'll use it countless times in the months to come for soups and other brothy dishes.