Although I look forward to Shabbat dinner every week, if truth be told, sometimes I’m stumped by the fact that my family expects chicken, again. And again. I mean, how many ways can you dress up the old bird? Well, as it happens, there are luckily about as many ways to dress chicken up as there are Shabbats in a year. The Chicken With Deconstructed Stuffing, included here, is one of my favourites. I’m a sucker for any kind of bread (that’s why I serve Challah as well as the stuffing), and if it’s cooked underneath a chicken, infused with all of the flavour and juices of said chicken, all the better. The dish cooks quickly; in about an hour and a half and the side dish and dessert I’ve added to the menu can both be made ahead. In fact, the Fennel Slaw benefits from an overnight sit in the refrigerator; just make sure to bring it to room temperature before serving. If you want to personalize the dessert, feel free to make individual pavlovas (about 4-inches in diameter) and customize the toppings to your family or friend’s preferences.