These pan-fried chicken thighs are wonderfully crisp and juicy. Brining them first adds moisture to the dark meat and infuses ...

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February often feels like the Wednesday of winter, not quite the start of the year but still a long way from spring. It’s the kind of month where I crave meals that do double duty: warm and comforting ...

Take an ovenproof frying pan or flameproof casserole that’s wide enough to comfortably fit the chicken and drizzle in two tablespoons of olive oil. Add the chicken thighs, skin-side down ...

Serve with green veg and potatoes or rice. Heat the oil in a large non-stick frying pan over a medium-high heat. Season the chicken thighs on all sides with salt and freshly ground black pepper.

for thighs, 20 min. for legs). Using tongs, transfer chicken to large rack on a baking sheet; drain and cool. 4. Reheat oil to 360°F. Working in batches, repeat frying chicken until heated through, ...

Browning the meat for this slow cooker version of chicken chasseur is a really worthwhile step – it gives such a depth of flavour to the finished dish alongside smoky bacon and rich mushrooms.

1. Dry the meat with a paper towel. 2. Place the meat skin side down in a cold frying pan. Drizzle with lime juice, sprinkle ...

4 chicken wings ("tebasaki"), 1 Tbsp sake, 1 Tbsp soy sauce, bit of pepper, 1 egg, 5 and 1/2 Tbsp "katakuriko" starch, frying oil For seasoned sauce: 5 cm green onion ("naganegi"), 1 stem parsley ...