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 ...

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 ...

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 ...

Here are several recipes from our archives for bold, flavorful chicken breasts. This easy recipe from chef Jacques Pépin relies on coating chicken breasts with a mixture of mayonnaise and ...

Looking for an idea for a quick, aromatic, and incredibly delicious dinner? Caramel chicken drumsticks will impress both you ...

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 ...

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 ...

If you don’t have dry vermouth or white wine, dry red wine, hard cider, or brandy all work, and for an alcohol-free option, ...

Chicken wings can be sticky, stuffed, fiery or fancy. Here are some of our favourites, which roam the globe from Asia and America to Lebanon and the Caribbean. Deep-frying or pan-frying chicken ...

A cool trick (pouring boiling water on chicken skin preps it for a layer of perfect shiny lacquer) turns a few basic ingredients into a flavorful dinner. Spiced, schmaltzy rice and tender braised ...

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