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 ...

By starting the thighs in a cold skillet, you give time for the fat in the skin to render low and slow as the pan is heating ...

There are some recipes that so naturally become a staple in your cooking repertoire the kind that is comfort, convenience, ...

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 ...

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 ...

You can make Yasmin Fahr’s crispy baked tomato-oregano chicken as is, or punch it up with grated garlic and pepper flakes.

Crispy chicken thighs, potatoes, and a garlic-white wine sauce are the basis of this classic Chicago dish. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who ...

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 ...

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 ...