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.

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 ...

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 ...

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 ...

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 ...