In the heart of every busy kitchen, the chicken thigh waits like an old friend who never lets you down. It’s darker, juicier, ...

His process has three steps: searing, baking and making a simple pan sauce. Ground fennel adds a little extra savory flavor to every bite of this chicken. Chicken often gets a bad wrap for being ...

We may receive a commission on purchases made from links. Thighs are the way to go if you want the juiciest results with roasted chicken, but extra-crispy skin makes them impeccable. While chefs go ...

If you're tired of the sticking skin and splattering oil that comes with pan-frying chicken, give this other underrated ...

Place the chicken thighs, skin side down, in a sauté pan and slowly render the skin over medium to medium-low heat. The skin will turn golden and render its fat, taking about 15 minutes. Once the skin ...

Miso gives these sweet, juicy pan-seared chicken thighs nutty umami. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience ...

Crispy chicken thighs are served over bright and lemony white beans in this 30-minute weeknight dinner. Anna Theoktisto is a recipe tester and developer. Anna has been working in People Inc. test ...

The cold weather has had me putting my Dutch oven through its paces the past couple weeks with a succession of stews, breads, and soups. Everything I make just seems to come out better during the ...

Recipe for Disaster is Slate’s column about what recipes get wrong—and how to fix them. If you’ve noticed a recipe annoyance, absurdity, or outright lie, file your complaint here and we will ...