Braise your way to your next chicken dinner. Our best braised chicken recipes include classics like Chicken Provençal, Three-Cup Chicken, and Chicken Vesuvio, plus creative spins such as Skillet Green ...

Chicken legs are the most forgiving part of a chicken to cook. They'll never threaten to dry out on you like a chicken breast ...

Roasted chicken. Chef Thomas Keller waxed poetic about it on a recent episode of “Charlie Rose.” It has “reference points,” he noted. A big browned bird signals the arrival of the holidays, or a ...

This collection of chicken thigh recipes includes bright and zesty chimichurri chicken, sweet-savory barbecue chicken, and an umami-packed soy-braised chicken.

I like to get a whole chicken and cut it up so I can play with different flavors throughout the week and not get bored eating so much chicken. So I started making this braised dish with the dark meat ...

We absolutely love the holiday season, but we can’t be the only ones who feel like they haven’t eaten a vegetable since October. We’ve been indulging in holiday favorites, which has been a wonderful ...

Create a flavorful one-pot casserole with this healthy recipe featuring tender, spicy, and juicy chicken thighs. This dish ...

Leeks are an undersung spring vegetable. Sure, asparagus and artichokes are delicious, and ramps are an earthy treat, but leeks are some of the most versatile and surprising seasonal produce you can ...

“By the time we’re done here,” says chef Edward Lee, “all of this is going to commingle and mix and become one beautiful dish.” The trick to making Lee’s peanut-braised chicken with coconut Carolina ...

With today’s seemingly endless supply of practical weeknight chicken recipes, it can be easy to forget that, once upon a time, chicken was considered a delicacy. Thumbing through my copy of “The ...

When I think of a cozy winter braise, my mind tends to surface an all day affair, a huge hunk of meat that needs hours to soften into submission as it simmers away in the oven, crockpot, or on the ...

This hearty staple of northern France is easy to make and deeply satisfying. Instructions: Heat 2 tablespoons of the butter in a large skillet over a medium flame. Add the apples and saute until ...