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.

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 ...

Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.

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 ...

Pre heat the oven to 200C gas 6. Heat the oil then add the seasoned chicken thighs and brown well. Remove the chicken and brown the lettuce wedges quickly in the chicken and oil, remove.

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 ...

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 ...

Add stock and thighs and bring to a ... Discard bones and add chicken to pot. Simmer until flavors meld, 2-3 minutes. Season with salt. Place herbs and greens in a medium bowl.

Working in batches, sear chicken skin-side down until golden, about 5 minutes. Turn and sear opposite side, 3 minutes more. Repeat with remaining chicken and 3 tablespoons oil. Set thighs aside ...