These pan-fried chicken thighs are wonderfully crisp and juicy. Brining them first adds moisture to the dark meat and infuses ...

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.

then stew chicken thighs with an array of root vegetables to make this New Year’s favorite. It is said that what differs between the two versions is that Gameni is usually made with bone-in chicken.