wild slots A Fast, French-y Chicken Dinner

What do you cook when you decide to do something nice for yourself for dinnerwild slots, something a little fancy — or that just feels a little fancy? I know what I’ll be making next time: our new recipe for chicken au poivre, a steakless version of the irresistibly peppery classic. Serve it with egg noodles, a green salad and a bottle of red wine. Be good to yourself! You’re worth it!

Another option for something special, this one crunchy and golden brown: fried chicken, specifically Sohla El-Waylly’s new recipe, part of her Thanksgiving feast along with salted butterflake rolls, sour cream and onion mashed potatoes and pumpkin pecan sheet cake. (Watch a video of Sohla making it all.) I wouldn’t fry this chicken on a weeknight, but it’s certainly a way to treat yourself right. Pair with Champagne.

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Have feedback? Suggestions? Thanksgiving questions or requests? (This is my favorite way to roast a turkey, F.Y.I.) Email me anytime at [email protected].

I’m also making:

Crispy Parmesan roast chicken with lemon; roasted potatoes; spinach salad with lemon and mint; devil’s food white-out cake.

ImageCredit...Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.1. Chicken au Poivre

Steak au poivre: swoon. I love this velvety and fragrant French staple, and I love Kay Chun for giving us a version that uses chicken thighs (more affordable, lower stakes, easier to get right).

View this recipe.

ImageCredit...Bobbi Lin for The New York Times. Food Stylist: Eugene Jho.2. Soy Sauce Noodles With Cabbage and Fried Eggs

Hetty Lui McKinnon’s version of this deeply savory Cantonese staple is served for brunch at dim sum, but by adding hearty cabbage and a fried egg she’s turned it into dinner.

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ImageCredit...Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.3. One-Pan Shrimp Scampi With Crispy Gnocchi

Garlicky, buttery scampi sauce meets crispy, chewy gnocchi — a primo pairing that just makes sense, courtesy of Melissa Clark.

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ImageCredit...Linda Xiao for The New York Times. Food Stylist; Hadas Smirnoff. Prop Stylist: Megan Hedgepeth.4. Bean and Cheese Burritos

This hand-held dinner from Kay is easy to make using canned refried beans, and perfect for kids with its oozing cheese.

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ImageCredit...Linda Xiao for The New York Times. Food Stylist: Monica Pierini.5. Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard

Speaking of kids, I’ll make this Ali Slagle recipe for mine, but with broccoli instead of brussels sprouts because I’m a realist. But this is a dinner for all ages, and the addition of honey mustard is what makes it an amazing one.

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• Dinner
• Chicken
• wild slots
• Fast
• French-y