But, if I’m being honest, it’s not as difficult to end up with moist, flavorful chicken breasts as my love for thighs, legs and quarters might imply. All you need is an instant-read ...

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 ...

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 ...

You may also use chicken breasts, preferably bone-in (with or without skin), but if you do, simmer the chicken with the skillet completely covered and note that it will probably take longer for these ...

Place the chicken, breast side up, centered on the grill grate ... This Chicken with Lemon Orzo from chef Nigella Lawson is our go-to braised chicken recipe. The Best Carving Knives of 2024 ...

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 ...