In a large enameled cast-iron casserole, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat ...

Heat a large sauté pan over medium-high heat. Add 1/2 tablespoon of the oil, then half of the thighs, skin-side down. (Be careful, as chicken may splatter a bit.) Turn the heat down to medium and ...

Braised Chicken Thighs & Cabbage with Scallion-Ginger Sauce ... the opportunity for an irresistibly crispy skin — although boneless and skinless chicken thighs work in this recipe, too!

Grilled, roasted, braised, or pan-fried ... The one-pot dish gains layers of flavor by searing boneless, skinless chicken ...

This skillet dinner, featuring juicy chicken thighs and sauteed fennel in a lemony ... coriander and crushed red pepper, then briefly braised with the chicken until everything is tender and ...