Chicken breast gets a lot of attention, and people often think they prefer white meat, but chicken thighs are juicier than chicken breast, often less expensive, more versatile, and much harder to ...

Make the apple cider glaze. Simmer apple cider, smashed garlic cloves, a sprig of fresh rosemary, and Dijon mustard until ...

If speed is truly of the essence, she recommends boiling "boneless, skinless chicken breasts and thighs." While the texture of the boiled chicken will stay fairly consistent whether you use pieces ...

This Marry Me Chicken Soup recipe features chicken thighs, egg noodles, spinach, and a creamy sun-dried tomato and parmesan ...

Shred the leg and thigh meat as per the recipe and keep the breast meat for sandwiches. Preheat the slow cooker to the lowest setting and boil the kettle. Put the chicken thighs and onions into ...

In a large bowl, toss chicken and fennel ... fat starts rendering and thighs partially cook, 15 minutes. Meanwhile, in a medium pot over high heat, bring water to a boil. Add rice, 1 tablespoon ...

Transfer to plate with chicken. Add wine to skillet and cook, stirring and scraping up bits from pan, until wine reduces by half, 2 minutes. Add broth mixture, bring to a boil, reduce heat to ...

Bring to a simmer, add the chicken thighs and cook for 15-20 minutes. Don’t boil it or the chicken will be tough and the coconut milk will separate (If you use boneless chicken thighs simmer for ...