They're lower in fat than beef and more tender and juicy than chicken breasts. I love making these thighs in the Dutch oven because it's so easy to do, and the results are so delicious.

RUB THE THIGHS Trim the thighs of any excess fat. Combine 2 teaspoons salt, 2 teaspoons paprika, 1 1/2 teaspoons cinnamon, 1/2 teaspoon black pepper, 1 teaspoon red pepper flakes, 1 teaspoon dried ...

Cover and keep warm. 7. Pour the chickpea liquid into the pan with the onions. Add the white wine, beer, chicken stock, cream, orange juice, or water for deglazing. Bring to a boil over medium heat.

Cut 4 to 5 thin slices of lemon. Heat a 10-inch stainless steel skillet over medium low. Drizzle in 1 tablespoon of extra-virgin olive oil and let that heat for a minute. Place the lemon slices in ...

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 ...

Transfer the skillet to oven and bake, uncovered, until the chicken is cooked through and tender (an instant-read thermometer inserted into the thickest part of thighs should register 185 degrees ...

Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken, skin side down, in a medium Dutch oven; cook over medium-high, undisturbed, until skin is browned and ...

Heat remaining 1 tablespoon oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Cook chicken skin side down until skin is crisped and well browned, 8 to 10 minutes; transfer ...

Directions Season chicken with salt and pepper. Add 3 tablespoons oil to a Dutch oven over medium-high heat. Working in batches, sear chicken skin-side down until golden, about 5 minutes. Turn and ...

I’ve sauteed, seared, roasted, fried, and made soups in a Le Creuset 7.25-Quart Dutch Oven for ten years. Here’s why it’s worth the splurge for any frequent cook.