The chef: Linton Hopkins, chef-owner of Restaurant Eugene and Holeman and Finch.

The main course: Braised Chicken Thighs With Saffron, Cipollini Onions and San Marzano Tomatoes. The beauty of this dish is its versatility. It can also be made with chicken breasts or drumsticks, halibut, scallops, lobster or salmon. “You could even go vegetarian and use breaded eggplant or mushrooms instead of chicken,” said Hopkins.

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Louie Favorite, lfavorite@ajc.com

Hopkins likes the cipollini onions for their sweetness and softness, but shallots or Vidalias would work here as well. The cipollinis are delicate and will brown quickly, so don’t walk away while they’re cooking.

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Linton’s tips

• Look for an expiration date on the olive oil jar. “Believe it or not, olive oil does have a use-by date,” said Hopkins.

• Using the best ingredients makes a big difference in flavor. “I use two-year-old, aged Parmesan and the best balsamic, as well as the freshest ingredients,” he said.

• Buy fresh bay leaves and dry them at home. The ones in the jar on the grocery store shelf may have lost their flavor.

• When cooking with wine, Hopkins always goes for the best. “If you’re not going to drink it, why would you cook with it?” he asks.

• Got peanut allergies? Cook the chicken in another oil. “I just like peanut oil because it gives a good smoke without getting too hot,” said Hopkins.

Making the salad special

The recipe: Fresh Arugula Salad with Shaved Radish, Olive Oil, Balsamic Vinegar and Parmigiano Cheese

• “The beauty of this salad is that you don’t dirty another bowl with mixing,” said Hopkins. “It’s all prepared right on the serving plate.”

• The key to this flavorful starter is freshness. “You can also use romaine or other greens — even iceberg, if that’s what you like,” he said.

• Don’t mix the olive oil and balsamic vinegar. “You don’t want a gloppy dressing and you don’t want to use another bowl,” said Hopkins.