To finish it off, a tangy Dijon sauce is drizzled over the entire dish, creating a delicious and satisfying meal that's ready in under 30 minutes.

Meanwhile, discard skin from chicken thighs and pick meat off bones, tearing into large bite-size pieces. Discard bones and add chicken to pot. Simmer until flavors meld, 2-3 minutes.

Check chicken to make sure it is cooked through, 155-160 degrees. Adjust seasoning, salt and pepper, and remove from grill. If desired, top with a little sauce.

Braised Chicken Thighs with Figs, Bacon, Garlic and Honey. Makes 4 servings. 4 bacon slices, cut in half crosswise. 1 shallot, minced. 4 chicken leg-thighs or 8 chicken thighs. Kosher salt. Black ...

1 pound button mushrooms, or a mix of other mushrooms, sliced; Salt and black pepper; 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces; 2 tablespoons all-purpose flour, for ...

For a comforting, falling-off-the-bone meat dish without babysitting a roast all day, try quicker-cooking chicken thighs. Hot List: Midi Dresses, Crocs Clogs, Travel Backpacks, More July Must ...

Add 5 chicken thighs, skin sides down. Sprinkle the non-skin sides generously with salt and pepper. Cook for 5 to 6 minutes, or until the skins turn golden brown.

Preparation 1. Mix together the sauce ingredients in a bowl, then set aside. If using previously frozen chicken breast, pat the chunks dry with a paper towel.

Happy Asparagus Month — known sometimes, to people who aren’t me, as “May.”. The month officially kicked off this past weekend, when I laid eyes on the first purple-tipped local bunches at ...