Sear chicken thighs in a cast-iron pan for crispy skin ... about 1 minute. Add oil, herbs, vinegar, mustard, and garlic; process until mostly smooth and well combined, 30 seconds to 1 minute.

With life being as busy as it is, a fuss-free dinner option is always welcome, and that is exactly what you get with this ...

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 ...

Recipe developer, writer and ButcherBox's chef-in-residence Ashley Lonsdale is stopping by the TODAY kitchen to make two of her favorite Caribbean-inspired recipes. She shows us how to make tender ...

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 ...