Soup is the ultimate comfort food, and this Lemon Chicken Orzo Soup is a zesty, savory delight perfect for a chilly day. This ...

4-6 cloves garlic, chopped 1/4 cup wine vinegar 2 teaspoons kosher-style sea salt 1 tablespoon freshly ground black pepper Season the chicken all over with salt and pepper. In a Dutch oven or ...

2. Wine-Braised Chicken Thighs with Shallots and Mushrooms Dutch ovens hold heat really well, so they’re ideal for cooking tougher cuts of meat until they’re fall-off-the-bone tender.

Dinners that only take 30 minutes have a special place in my heart, and this sesame chicken is the newest addition to the ...

It’s a quintessential comfort food warm, soothing, and perfectly suited for a night in. But with some smart ingredients, you ...

Return the chicken, skin side up, to the skillet and transfer it to the oven. Bake, uncovered, until the chicken is cooked through or reaches an internal temperature of 165°F, 20 to 25 minutes.

4) Bake the dutch oven chicken in a 350 degree oven for an hour or until fully cooked. 5) You can also cook over campfire coals for about an hour or until the chicken is fully cooked.

High heat. After sauteing the chicken briefly in a large skillet, the chicken -- skillet and all -- is placed a 500-degree oven. Finish the dish with a pan sauce made from the drippings.

Nestle chicken into pot. Reduce heat to medium-low, cover, and cook until chicken registers 160 F, about 15 minutes, flipping chicken halfway through cooking. 2.

Heat your dutch oven from the bottom to a medium heat, add the first five ingredients and saute for 3-5 minutes. Add 1 tablespoon of turmeric and blend into rice.