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

The process is a bit slow compared to modern 10 minute meals, but the active cooking part is not too complicated. When ...

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 ...

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 2–3 minutes. Depending on the size of your pan, you may need ...

Yes, I am the president of the chicken dark meat fan club for its superior juiciness and strong defenses against getting overcooked. But, if I’m being honest, it’s not as difficult to end up ...

For the braised chicken wings, season the chicken wings, to taste, with salt and freshly ground black pepper. Heat the butter in a frying pan until foaming and fry the chicken wings, skin-side ...

For the chicken, heat a large frying pan over high heat, add the oil and chicken and cook for five minutes until golden. Remove and set aside. Reduce the heat to medium-high, add the onion and ...

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 ...