Sear chicken thighs in a cast-iron pan for crispy skin then drizzle them with a zesty lemon vinaigrette for a simple yet sensational meal. Anna Theoktisto is a recipe tester and developer.

Succulent, cooked all the way to the bone, with superbly crispy skin ... Ladas Hylen’s house and she’d be cooking chicken thighs in the oven. Often, I’d be invited to join the table ...

Enter this baked version: a hands-off, oven-friendly twist that delivers all the creamy goodness without the fuss. Paired with crispy, Southern-fried chicken thighs and vibrant green kale ...

Put the skillet over medium heat and let it cook until the fat renders quite a bit and the skin is crispy and brown. This can take about 15 minutes. Once the skin is a gorgeous shade of golden, flip ...

If I had to pick my favorite kitchen brand, Le Creuset would be high on the list — the brand’s Dutch ovens have lasted in my family’s collection for over 20 years, and only the best recipes ...

Working one at a time, coat chicken in flour mixture. In a large pot over medium heat, heat 2” oil until shimmering (about 350°) Working in batches, fry chicken until deeply golden and cooked ...

Technique Tip: Trim extra fat from chicken thighs before cooking to ensure a sauce that’s not greasy. Swap Option: You can use cream of mushroom soup in place of cream of chicken. We’re ...

I couldn't believe the chain I'd spent years raving about let me down. I made Ina Garten's 11-hour fried chicken. It was shockingly mess-free, and my family loved it. I made Ree Drummond's and ...