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This recipe calls for a bevy of bone-in chicken pieces, including breasts, thighs, drumsticks, and wings. All of the chicken is seared and coated with a sweet and spicy glaze made with syrupy ...
Chicken scarpariello packs a real punch of flavor without much effort. The dish is made of braised chicken thighs and hot (or sweet!) sausage swimming in a vinegary, kind of spicy broth. Serve it ...
Use bone-in chicken for extra flavor and remove the bones before serving. ... The sweet and hot flavor of honey mustard is the highlight of this easy dish. Try searing the chicken thighs in a pan ...
Preheat the oven to 350°. In a skillet, melt the butter. Add the squash, cover and cook over moderate heat until almost tender, 3 minutes. Add the shallot and cook for 1 minute.
Transfer the chicken to the rack and bake for about 25 minutes, until crispy and the juices run clear when a thigh is pierced. Meanwhile, in a small saucepan of boiling water, blanch the peas for ...
Here, it’s served at the center of the dish alongside bone-in chicken thighs, blistered herby grapes, and a buttery white wine reduction. Braised Chicken with Pomegranate Molasses by Anne Burrell
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