Joining the James Beard Award-winning Monday-to-Friday Cookbook and Monday-to-Friday Pasta, together with 248,000 copies in print, Monday-to-Friday Chicken presents over 180 recipes for America's favorite bird. Here are roast chickens, grilled chickens, baked chickens, chicken stir-fries and chicken saut,s, chicken soups, salads, sandwiches, and more, everything to help the family cook break out of the same-old-fish rut. The quick: Southwestern Lemon Chicken. The really quick: Chicken Club. The fun: Easy Tasty Asian Wings. The special: Roasted Chicken l'Indienne, Orange Braised Chicken with Almond Sauce. An "excellent teacher" is the New York Times's praise for Michele Urvater. The star of the Television Food Network series Cooking Monday-to-Friday,her books include the award-winning Monday-to-Friday Cookbook and Monday-to-Friday Chicken. Her 20-year cooking career includes catering, teaching, writing, consulting, and working as a corporate chef. Garlic Chicken and Peppers with Beans Makes: 4 servings Time: 15 minutes preparation 1 hour no-work baking time 1/4 cup olive oil 2 red bell peppers, stemmed, seeded, and cut into 1/4-inch strips 1 chicken, cut into 8 pieces (31'2 pounds) 1 cup dry white wine 1 cup chicken broth 6 garlic cloves 1 teaspoon dried sage leaves, or 8 large fresh leaves, snipped Salt and freshly ground black pepper 1 can (15 ounces) white cannellini beans, rinsed and drained 1 can (15 ounces) small red kidney beans, rinsed and drained 1/4 cup (packed) flat-leaf parsley leaves 1. Preheat oven to 375 degrees F. 2. Heat the oil in a deep 6-quart flameproof casserole over medium-high heat. Add the bell peppers, cover, and cook over low heat until tender, 5 minutes. While thee are cooking, remove the skin from the chicken pieces (except for the wings, where it is just too hard). 3. Push the peppers to the side and add the chicken. Cook over medium heat just to stiffen the flesh, 2 minutes on each side. Remove the breast pieces from the casserole and set them aside. Add the wine, broth, garlic, and sage and bring the liquid to a simmer. Add 1 teaspoon salt and pepper to taste. Cover, transfer the casserole to the oven and bake for 30 minutes. 4. Return the breast meat to the casserole, and add the white and red beans. Continue to bake, uncovered, until the chicken is cooked through, 15 minutes. While the chicken is cooking, chop the parsley. 5. Serve the chicken in deep bowls, sprinkled with fresh parsley and swimming in all its lovely fragrant juices. Or, using a slotted spoon, transfer chicken and beans to a serving plate. Boil the juices down until only 2 cups remain, 3 to 4 minutes. Adjust the seasoning, stir in the parsley, and ladle the sauce over the chicken and beans. Fiery Asian Chicken Braised with Mushrooms Makes: 4 serving Time: 1 hour 2 tablespoons vegetable oil 2 tablespoons Asian sesame oil 1 chicken, quartered or cut into 8 pieces (31/2 to 4 pounds) 2 cloves garlic, thinly sliced 10 ounces mushrooms, thinly sliced 1/4 cup rice vinegar 2 tablespoons soy sauce 1 cinnamon stick (1 inch long) 1 strip lime zest (1 inch long) 1/2 teaspoon dried red pepper flakes 1 cup (loosely packed) cilantro leaves Salt 1. Heat the vegetable and sesame oils in a deep 6 quart flameproof casserole over medium-high heat. Saut, the chicken, just to stiffen the skin, turning the pieces once, 8 to 10 minutes. Remove the chicken to a plate and set aside. 2. Add the garlic, mushrooms, rice vinegar, soy sauce, cinnamon, lime zest and red pepper flakes. Saut,, stirring until the mushrooms begin to wilt, for a couple of minutes. 3. Return only the dark mat to the casserole, cover, and simmer over low heat for 10 minutes. Add the white meat, cover and simmer until the chicken is just done, 20 minutes longer. Remove the cooked chicken to a plate and let it rest for 10 minutes or until cool enough to remove and di

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