Here are some ideas for what to do with chicken.

Maple Brined Chicken

3 cups water
1/2 cup maple syrup (or 1/3 cup dark-brown sugar)
1/3 cup salt
2 bay leaves, crumbled
1/2 tsp peppercorns
4 unboned chicken breasts (about 2 1/4 pounds in all)
1 tbsp butter, cut into small pieces

In a small saucepan, combine 1 cup water, syrup, salt, bay leaves, and peppercorns. Bring to a boil, stirring, until the salt dissolves. Pour into a large bowl. Add remaining 2 cups water (can be part ice) and let cool. Soak the chicken for 30 minutes. Remove and pat dry. Preheat oven to 450 degrees and put the chicken in a roasting pan, skin side up. Dot each with butter, and roast until just done, 25 minutes or so. You can make this with a whole chicken, just add 1 cup more water to the brine and let soak for 2 hours.

Roasted Chicken with Onions and Garlic

2 onions, chopped
3 tbsp olive oil
4 chicken thighs
4 chicken drumsticks
2 heads garlic, cloves separated
1/2 tsp salt
1/4 tsp pepper

Heat the oven to 450 degrees. Put the onions in a large roasting pan. Add 1 tbsp oil and toss. Spread in an even layer. Toss the chicken and garlic with the remaining 2 tbsp oil, salt, and pepper. Arrange the chicken skin side up and about 1 inch apart on top of the onions. Scatter the garlic cloves around the chicken pieces. Roast in the oven until the chicken is just done and the skin is crisp and brown, about 40 minutes. Serve the onions and garlic with the chicken and squeeze the garlic out of its skin and eat a little bit with each bite of chicken.

These recipes are from "Quick from Scratch, Real Food for Busy Weeknights."

In the back of the book they list out the foods that make up the perfect pantry. Here is what it says should be in you liquor cabinet:

cognac or other brandy
Grand Marnier
port
sherry
dry white vermouth
wine - dry white and dry red

I knew you'd be interested.