When this chicken is served, everyone instantly regains their appetite. The aromatic, sweet, and spicy sauce envelops the ...

The legs, or brown meat ... The latter is the most expensive but the most convenient if you're planning to pan-fry strips of thigh in a stir-fry or curry. For stews, roasts and casseroles ...

Add the celery, onion and thyme and cook for 5 minutes. Place the chicken legs skin-side down in the pan and cook for 5 minutes, until the skin is browned. Add the garlic and cook for 2 minutes.

Cook the chicken for 2 minutes on each side, over a medium-high heat, until lightly browned, but not cooked through. Transfer to a plate. Add the remaining oil and the onion to the pan and fry ...

If you're fond of chicken thighs, this version will delight your taste buds. Not only will they be crispy and tasty, but they ...