What's better than roasting a whole chicken for busy weeknights? Ask Fresh Tart, and she'll tell you: braised Moroccan chicken.
It is so ridiculously easy and delicious to braise a whole chicken that I do it almost every week, just to have on hand for last-minute meals. I've posted my recipe for chicken braised in coconut milk before, but not some of the other variations I play around with, so hopefully this post will round things out.
If you've made the coconut milk version, you know that a braised chicken achieves a silkiness in texture that a roasted chicken just doesn't achieve. It's almost obscene the way it falls apart into a pile of intensely-flavored goodness, ready to eat as is or perfectly happy to sit in the fridge for a few days getting better and better (that's why I make one so often).
The recipe — and her favorite variations on it! — when you keep reading.
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. 
In wine making, the harvest is one of the most crucial times of year. It's when the vintners pick the grapes and usually occurs between August and October. Since the harvest is such an important season, many wineries celebrate with a lunch or dinner. 