(about 2 1/2 pounds) kosher salt black pepper Preheat the oven to 400°F. In a small bowl, whisk together the honey, soy sauce ...

Specifically, I like thinking about how to cook chicken well. I can trace a line from my Mom's famous sour cream chicken with ...

Preheat your oven to 400°F. Place chicken thighs, skin side up, on a sheet pan ... then sauté chopped onions and leeks for 5-7 minutes until soft. Add garlic and cook for 2 more minutes. Pour in ...

A festive and especially delicious dish. Layers of flavors with rice baked with spices and other delights, caramelized sweet potatoes at the bottom, and tender, golden chicken thighs on top.

Bone-in, skin-on chicken thighs are simply seasoned with salt and black pepper before being seared. The skin becomes crisp after cooking in its own rendered fat, while the interior stays juicy and ...

Crumble in the bouillon, stir and cover with a tight-fitting lid. Turn the heat down to low and cook until the chicken ...

Turn pieces and cook on other side until golden, about 5 minutes. Transfer to a plate or rimmed baking sheet and repeat with remaining chicken. Reserve pan; do not wipe out. Remove from oven ...

A mixture of pomegranate molasses, balsamic vinegar, savory Worcestershire sauce, and ground cumin provides a robust base of flavor—coating chicken thighs before roasting, and thickening into a ...

Let stand at room temperature for 15 minutes. In a large Dutch oven over medium, heat the oil until shimmering. Add the chicken and marinade in an even layer. Cook without stirring until the marinade ...