The rule of almost every chicken braise is to sear the meat first. This allows the skin to crisp and the fat to render, ...

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 dinner. Anna Theoktisto is a recipe tester and developer. Anna has ...

Buy a small chicken that's about 1.2kg (42oz), and have the butcher cut it up Chinese-style, through the bones into bite-size chunks. Put the chicken pieces into a bowl. Add the soy sauce ...

For the chicken, heat a large frying pan over high heat, add the oil and chicken and cook for five minutes until golden. Remove and set aside. Reduce the heat to medium-high, add the onion and ...

I love a good Sunday afternoon braise, when I have hours to turn a tough cut of meat into a dish that is sublimely tender with a luscious sauce to boot. But braising has range. The cooking ...

Cookbook author Betty Liu reflects on food, family-style, in celebration of home and harvest ...

Want to make frozen chicken taste like you fried it fresh or fired up the grill? Our experts have simple ways you can amp up ...

Preheat the oven to 200C/400F/Gas 6. Butter the pheasant breasts and then wrap in the bacon. Place in an ovenproof dish (so that they aren't too cramped together) and then pop in the oven for 25 ...