Everything I make just seems to come out better during the winter, maybe because the thick cast iron emanates warmth long ...

Place the chicken thighs in a large mixing bowl ... Place the pan in the oven and cook for 35–40 minutes, until the rice is tender and the chicken is browned, crisp-skinned and cooked through.

Howdy folks, and thanks for stopping by! This is a special recipe, because it’s one that my Mama taught me when I was ...

Stir in the dill and season well. Sit the chicken thighs on top of the rice, cover with a lid and transfer the pan to the oven for 20–25 minutes, or until the chicken is cooked through and the ...

Place a rack in the top of the oven ... Both sides of the chicken should be nicely browned and crispy. Gently spoon the onions from under the chicken, distributing them around and on top of the ...

Roast until fat starts rendering and thighs partially cook, 15 minutes. Meanwhile, in a medium pot over high heat, bring water to a boil. Add rice ... chicken and return baking sheet to oven.

2. Heat 1 tablespoon neutral oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working ...

Soy Glazed Chicken Thighs are ... chicken from the oven and brush the glaze generously over each piece. Sprinkle with sesame seeds and green onions. Serve hot with steamed rice and vegetables ...

Preheat oven to 400 degrees. In a bowl, whisk broth and cornstarch until dissolved. Whisk in mustard, silan, honey, lemon juice, salt, pepper and chile flakes. Season chicken generously with salt.