An earthy, hearty version of the classic Italian dish, this recipe stars juicy, tender pieces of chicken leg, braised in white wine with mushrooms, onion, and tomato. It tastes like it's been cooking ...

I once had a ridiculous argument with my husband about whether I could call myself a home chef. I was a cook, Max said, not a chef, even with the qualifier of “home.” I had never spent time in a ...

“By the time we’re done here,” says chef Edward Lee, “all of this is going to commingle and mix and become one beautiful dish.” The trick to making Lee’s peanut-braised chicken with coconut Carolina ...

Roasted chicken. Chef Thomas Keller waxed poetic about it on a recent episode of “Charlie Rose.” It has “reference points,” he noted. A big browned bird signals the arrival of the holidays, or a ...

Note: This recipe is designed for a wood oven, but the dish can be made in a 450-degree conventional oven. 6 pounds chicken legs and thighs 1 teaspoon sea salt 1/2 teaspoon black pepper 2 tablespoons ...

1. Set the oven at 375 degrees. Have on hand a 9-by-13-inch baking dish. 2. Sprinkle the chicken with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Add the chicken, ...

With fall comes apples — and lots of them — which inevitably leads to the question, “What do I do with all of these?” Enter: this hard cider-braised chicken, a dish that uses the fruit in two ways and ...

Roasted lemons, capers and crushed red pepper flakes are stirred into the sauce of this simple braised chicken, just before finishing in the oven. Serve with a crisp green salad. Recipe note: This ...

My slogan for 2015? “A chicken in every pot.” Somebody’s already used that? Well, mine comes with recipes to get you started. Take that, Herbert Hoover. It’s about as basic as cooking can get: chicken ...

My slogan for 2015? “A chicken in every pot.” You’ve heard that before? Well, mine comes with recipes to get you started. Take that Herbert Hoover. It’s about as basic as cooking can get – chicken ...