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.

Chicken is a favourite filling for pie and it would normally be baked. This version is fried. For the filling, heat the olive oil and butter in a pan and fry the leeks, spring onions and mushrooms ...

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 ...

I love fried chicken, but I avoid making it because I don't want to deal with the mess. Ina Garten has an oven-fried version ...

Close up grill roast bbq chicken leg with addition herbs and spices on the frying pan on the flaming grill . Close up grill roast bbq chicken leg with addition herbs and spices on the frying pan on ...

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When the chicken legs are prepared, preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining butter in a frying pan and brown the chicken legs before cooking them in the oven. Transfer the ...

How do I achieve crispy skin on the chicken leg confit? To achieve crispy skin, you can pan-fry or broil the chicken legs ...

Wrap the whole legs in tin foil. Step Place the chicken legs in a large pan and cover with boiling water. Simmer gently for 5 minutes, then take off the heat, remove the chicken from the pan and ...

Chicken breasts need a bit of TLC to stay juicy. I find the best method is to use a very hot pan to sear them on both sides, then cook gently on a low heat. You can also finish them in a low oven ...