For crisp skin, try searing. The methods with crispy, well-browned skin that also had moist meat took advantage of exposing ...

A lemony sauce infused with honey, oregano, capers, and olives mingles with both fresh and dried figs in this braised chicken ... and bite to tender chicken thighs. The fresh figs plump up while ...

Add your chicken thighs and mix to coat (we left the bones in, but you can always debone them to make it easier for little ones). Chill in the fridge for at least one hour. Preheat the oven to 180.

A simple marinade adds a ton of flavor to chicken thighs. It cooks quickly. One of the many great attributes of chicken thighs is that it only takes a few minutes of searing on each side to cook ...

In this versatile, adaptable recipe from her new book Seriously Delicious, bestselling author Polly Markus explains how to make the most of chicken thighs. I use these simple but tasty recipes a ...

The Overmont Enameled Cast Iron Dutch Oven, on sale right now for 20 percent ... product is stylish and big enough to hold a whole chicken or probably roast. On first cooking, we did jerk beef ...

With Labor Day around the corner, it's always helpful to have a few big-batch recipes on hand. Whether you're hosting guests, packing for a potluck or just need some extra servings to last you ...