My favorite one is Chicken in a Hunters sauce. The French name escapes me at the moment but essentially here is the recipe: Ingredients: pinch of Salt/Pepper 1 piece favorite cut of chicken (preferably skin on, bone removed but your preference) 1/4 cup small dice carrots (or other root vegetable, turnips go great as well) 1/4 cup small dice onion 1/4 cup small dice celery 1 Roma tomato thinly sliced (or about 1/4 cup of your favorite mater!) 1 tablespoon high quality mustard (stone ground Dijon is my choice) Aromatics (garlic, rosemary, sage, oregano, herbs de Provence; that's my go to but don't feel constrained) Equipment: One plate for holding raw chicken  One 12" or around there stainless steel pan (oven safe would save on dishes) Whisk Tongs Method: 1.In a stainless steel sauté pan heat until water dances across the surface (med high?, the pan needs to be almost smoking)   Take that pinch of salt and pepper and rub it on the skin side of the chicken, if no skin just pick a side.   Evenly and quickly lay chicken salt/pepper side down on pan (note: I didn't say oil the pan because we want that chicken to stick to a certain degree. The resulting liquid/carmelization that develops on the bottom of the pan will be the base of the hunters sauce. It is also important to not disturb the chicken for several minutes, don't let it burn but if you start fudging with it the skin won't crisp evenly)   After a few minutes, or when you can smell cooked chicken in the air, flip the piece of chicken and just sear the bottom. You want to actually finish cooking the chicken in the sauce. Remove the chicken and place on the plate for the time being.   IMPORTANT STEP: immediately drain the chicken fat and all remaining juices from the pan. I give it to my dog, but you could give it to your coworker, tee hee. The fat will actually destabilize the sauce and add way to much chicken flavor.   Turn down the heat to say a medium low and put the pan back on the heat. When the pan begins to smoke just slightly or all of the delicious chicken stuck to the pan turn a golden brown throw them maters in there and start scraping with the whisk! It should come off pretty quickly but add a 1/4 cup of water to help things get stirred.    Add the celery, carrots, onions plus your aromatics and keep stirring! Once all the chicken is dissolved in the liquid you can let it set on simmer stirring occasionally to ensure the sauce isnt burning.   After the carrots begin to get soft throw the mustard in there and whisk furiously until everything's ice and blended. Congratulations! You have just made a classical French sauce!!!    Plop the chicken back in the sauce salt/pepper sode up and just let everything simmer till the chicken is cooking. I like to leave the skin on and  baste it until its done then put it under the broil until the chicken skin+sauce get a nice crisp and beautiful color. But that can be Tricky if you aren't used to using a broiler, so   ffa  it's up to you.   Boom your done, season to taste but I find that I hardly ever need to add salt. I usually eat this with a nice sharp vinaigrette on a an arugula salad. Offsets the heaviness of the chicken, but anything neutral works as well like rice, quinoa, etc. Usually takes about 30 Minutes from start to Finnish but depends on how much chicken your cooking, pan size and the such.   Enjoy!