Heat a large frying pan with 2 tablespoons of olive oil. On medium heat, add 2 to 3 chicken thighs. Do not overcrowd the pan.

There's a number of excellent tricks to help you cook the juiciest chicken thighs -- from cooking in fat to air frying, here ...

Put the bone-in chicken thighs skin-side down on the cutting ... adding more oil to the skillet if needed. Place the pan-fried buns on a clean, dry tray. Sprinkle the cornstarch over the chicken ...

Season chicken thighs generously on both sides with salt and pepper. Drizzle with a bit of olive oil and arrange on a large rimmed sheet pan, leaving space between the pieces. Distribute tomato ...

The latter is the most expensive but the most convenient if you're planning to pan-fry strips of thigh in a stir-fry or curry. For stews, roasts and casseroles, thighs are best cooked on the bone ...

Flip and cook 1 minute more. Transfer to plate with chicken. Add wine to skillet and cook, stirring and scraping up bits from pan, until wine reduces by half, 2 minutes. Add broth mixture ...

Chicken breasts need a bit of TLC to stay juicy. I find the best method is to use a very hot pan to sear them on both ... supermarket chicken breasts and thighs are sold skinned.