Bring the chicken to a boil over medium heat. Cover, reduce the heat to medium low, and gently simmer until the chicken is ...

Baked chicken thighs are served grapes and a herby lemon and tomato sauce called sauce vierge in this French chicken thigh ...

My motheir - and many other Chinese cooks - poach ... thigh and drumstick - from the rest of the bird, and leave them to cook for a little longer in the poaching liquid. After the chicken is ...

Chicken pot pie is a savory pie crowned with a golden crust and filled with a generous mix of meat and vegetables bathing in ...

Slightly sticky and sweet, teriyaki chicken uses only 7 ingredients and is ready in 30 minutes. The chicken is simmered in ...

Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly poach until an instant-read thermometer inserted at the thickest part registers 140 degrees ...

The Israeli chef of Zahav in Philadelphia shares the secret to his smooth hummus.

Eggs can get a little boring when you eat them day after day. Jazz them up in all kinds of ways by cooking them in this ...

The boneless chicken thighs, meanwhile ... with a bit of bracing maple umeboshi—plums that are aged in salt, then poached in syrup—as well as a house-made hot sauce of fermented peppers ...

Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid.

Use six boneless chicken thighs—skin on or off, up to you—and cut the cooking ... If you don’t feel like picking up a rotisserie chicken from the store, use poached boneless, skinless chicken breast ...