Few things in life are both cheaper and better, but for a long time, this was true of the chicken thigh. Its superiority was ...

2 lb (900 g) boneless skinless chicken thighs (about 12) For the snap pea salsa: One 15 oz (425 g) package sugar snap peas, trimmed and cut into 1⁄4-inch pieces ...

8 whole skin-on, bone-in chicken thighs. 1 tbsp vegetable oil. 3 tbsp rose harissa. 1 tbsp runny honey. Salt and freshly ground black pepper. Method: 1. Preheat the oven to 200C (180C fan/400F/gas 6).

Roast until the chicken is cooked through, about 30 minutes. Let sit for 5 minutes. Sprinkle with the scallions and parsley and serve, passing the reserved barbecue sauce alongside.

Add the chicken and cook until the chicken pieces are browned, 15 minutes. Add the poblanos, onion and jalapeño, and continue cooking until the onion has softened, about 10 minutes.

1. In a large skillet over high heat, heat the vegetable oil or ghee. When the oil is very hot, add the onions and cook, stirring often, for 45 minutes, or until they are golden brown.

Made in your own kitchen, these simply dressed bone-in chicken thighs are perfect for anytime — they’re so simple but so ...

Transfer the chicken to a plate with a slotted spoon or tongs. Add the balsamic vinegar, brown sugar and 1/2 teaspoon salt to the pan. Simmer on the cooktop for 2 to 3 minutes to blend the flavors ...

Luckily, a new cookbook lets Catan fans savor the board game even more... You can work up quite an appetite sitting around a table plotting world domination. Luckily, ...

Add the marinated chicken and half the fried shallots. Cook, stirring occasionally, until the chicken has cooked and the sauce thickens, about 20 minutes. If needed, remove the lid to let the ...

For the Salad: 2 romaine hearts, finely shredded. 2 mini cucumbers, halved and thinly sliced. 1 medium green bell pepper, thinly sliced. 1/2 cup finely chopped scallions (white and green parts) ...