These are some of my favorites. Most of them are traditional from somewhere, and they are written according to that tradition, but you can usually substitute breasts for legs, white wine for dry vermouth, etc. All onions get sweeter the longer they cook, but if you have eaters who are resistant to onions, use the milder yellow ones or even the sweet onions from Peru when Vidalias are out of season. The saucier recipes are good over rice or pasta, and the others are good with steamed new potatoes or sliced polenta seared in butter
Chicken alla Romana, from Sora Lella: Easy, light, and colorful from Rome, nice with pasta