Get the recipe here: Dutch Oven Biscuits These Dutch Oven Chicken Thighs are incredibly easy to make ... Make sure to follow three key tips: soaking sliced potatoes, the right kind of cooking oil, and ...

4 bone-in, skin-on chicken thighs 1 extra large onion, cut into 3/4 inch slices 2 potatoes, cut into 1/2 inch fries Salt and coarse ground pepper to taste 1 cup red wine Preheat the oven to 375 ...

1. In a large flameproof casserole or Dutch oven over medium-high heat, heat the oil. Tilt the pan so it spreads all over the bottom. Add 5 chicken thighs, skin sides down. Sprinkle the non-skin ...

The Dutch oven excels at low and slow cooking. Again, it’s that clever cast iron core. You can set the pot over low heat for hours and tough, chewy meats will tenderize into soft, buttery ...

5 chicken thighs 5 chicken drumsticks 2 large onions sliced Season salt Black pepper Olive oil INSTRUCTIONS 1) Add enough olive oil to a large fry pan so there is about 1/4 inch in the pan. 2 ...

8 skin-on, bone-in chicken thighs 2 large sweet potatoes or yams, peeled and sliced into 1-inch wedges 1½ yellow onions, sliced into 1½-inch wedges Kosher salt and freshly ground black pepper 6 ...

Cover the pan, place in the oven and bake for about 30 minutes. Remove the lid and bake for another 15 minutes, until the chicken is cooked and tender and the skin is crisped.

3/4 cup plain whole-milk strained (Greek-style) yogurt 2 tablespoons fresh lemon juice 2 garlic cloves, grated 1 teaspoon coarse-ground Dijon mustard 1 teaspoon paprika 3/4 teaspoon ground ...

Preheat oven to 425°F. Heat oil in a 12-inch ovenproof skillet over medium-high; swirl to coat pan. Sprinkle chicken thighs all over with 1 1/2 teaspoons salt. Place chicken, skin side down, in ...

Cover the pan, place in the oven and bake for about 30 minutes. Remove the lid and bake for another 15 minutes, until the chicken is cooked and tender and the skin is crisped.