Chicken stew is a staple in our daily meals, but today we're shaking things up with a slightly different recipe. It's a ...

A similar recipe is my Braised Beef Shanks in Dutch Oven ... about 4 minutes each side on average. As the chicken is browning ...

In a large braising pot or Dutch oven, heat 1 tablespoon of oil over high heat. Season chicken with a large pinch of salt and pepper for each leg. Sear chicken until browned on both sides ...

Buy a small chicken that's about 1.2kg (42oz), and have the butcher cut it up Chinese-style, through the bones into bite-size chunks. Put the chicken pieces into a bowl. Add the soy sauce ...

Plus, chicken breasts are leaner than dark meat, which can be a boon for those looking to reduce their fat intake. Here are several recipes from our archives for bold, flavorful chicken breasts.

Save this recipe for later Add recipes to your saved ... When hot, brown the chicken, skin-side down, for about 6 minutes or until golden. Turn the chicken over and brown the other side for ...

When butter starts to bubble, carefully add the chicken pieces (in two batches if necessary so as not to overcrowd the pan) and fry them until they are golden-brown on each side. Lift the chicken ...

Lidey Heuck’s easy recipe for braised white beans and greens with Parmesan boasts five stars and more than 11,000 reviews.

This recipe is all about the Doro Wat, taking inspiration from a classic Ethiopian recipe to take this dish to the next level ...

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It has a sour pickled flavour like sauerkraut. This recipe is by Chef Jeff Wu, who has been in New Zealand promoting Taiwan (how better than through food), and I have adapted it for the Kiwi kitchen.