Sunday afternoons in my kitchen have a special energy. There's something about knowing you have nowhere to be, nothing u ...

Some places offer different toppings, where the usual suspects are braised chicken feet with mushroom or curry with chicken ...

Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries ...

Discard the fat, and in the same skillet, sauté the onion in 2 tablespoons olive oil until soft and translucent. Add honey, cinnamon, cloves, lemon peel, lemon juice, and water or chicken broth.

Stir in 2 tablespoons lemon juice, then chicken pieces. Stir over medium heat until heated through, adding more broth by 1/4 cupfuls to thin sauce as needed and adding more lemon juice by ...

4 to 6 bone-in, skin-on chicken thighs; Salt and freshly ground pepper; 6 slices bacon; 2 tbsp. neutral oil, such as avocado or grapeseed; 1 small yellow onion, finely chopped ...

To make the marinated chicken: In a medium saucepan over medium-high heat, combine 6 cups water, the salt, sugar, orange slices, thyme, onion, garlic, peppercorns, coriander, and pepper flakes.

Braise until the chicken and leeks are tender, and the sauce has reduced but is still brothy, for 40 to 50 minutes. Discard the tarragon sprigs. Spoon the leeks and their broth into serving bowls.

1. Pull skin from chicken but do not remove bones. Dredge chicken in flour and several grindings of black pepper. Heat olive oil over medium heat in large nonstick skillet. Add chicken and brown ...

I had a glut of bone-in chicken breasts in my freezer due to a miscommunication with my husband on a recent grocery run. He doubled my request. I asked for eight breasts, and he bought eight whole ...

Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate. Add the shallots, parsnips, and rosemary to the skillet and cook ...