This recipe for stuffed chicken breasts with a scalloped potato crust will help you bring the quality of fine dining straight ...

With chef Charlie Mitchell’s recipe, you’ll wring maximum flavor from chicken bones and repurpose stale bread into crisp olive-oil croutons.

Kay Chun’s chicken arroz rojo combines summer’s corn, jalapeños and early tomatoes with boneless thighs and rice for an ...

A great make-ahead dinner or lunch, poppy seed chicken pasta salad is a Southern favorite because it's creamy, comforting, ...

Instructions: Season both sides of the chicken with the Italian seasoning, salt and pepper. Heat 2 tablespoons of the oil in a large, non-reactive skillet over medium-high heat.

Pro tip: Don’t over-cook your chicken; use an instant-read meat thermometer and stop cooking the chicken when it reaches an internal temperature of 165 degrees F. Italian seasoning .

Stand by the stove for a minute, without walking away, and you’ll be fine. It’s just a minute. ... Chicken. This recipe calls for 4 cups of shredded or chopped cooked chicken.

A fine-dining chef entering the fried chicken chat is nothing new. After all, consistency is a virtue extolled as much in fine dining as it is in fast food. Thomas Keller opened Ad Hoc in Napa in ...

O kay, look, I understand. A $78 chicken might not seem like a sign of austerity. But it is. I won’t get into whether this particular chicken, which one of New York’s hottest restaurants ...

On any given night, as Elias Taddesse watched plate after plate of steak tartare roulade sail out of the kitchen at Caviar Russe in New York City, frying chicken and ...