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1. Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat, in batches if necessary, turning once, until golden brown, about 12 minutes. Transfer the chicken to a platter. 2.
Our menu tonight includes vegan options, lots of Italian entrées (because damn, ... All you need is one pot and 30 minutes to bring this comforting soup to life. ... 10-Shallot Braised Chicken ...
A slow braise in the oven mellows the bite of the garlic and makes for super-tender chicken in this easy, one-pot recipe from chef Craig Strong. Serve it with crusty bread for soaking up the ...
The rendered fat from skin-on seared chicken thighs helps to build a flavorful foundation for this one-pot meal from F&W recipe developer Anna Theoktisto, filled with tender drop dumplings ...
Preheat the oven to 400°. Season the chicken with salt and pepper. In a large ovenproof skillet, heat the oil until shimmering. Add the chicken skin side down and cook over moderately high heat, turning once, until browned, 7 minutes. Transfer the chicken to a platter skin side up. Pour off all but 2 tablespoons of fat from the skillet.
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Preheat the oven to 350°F. Coat a large sauté pan with olive oil, toss in 2 smashed garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat.
These sheet-pan dinners, soups, pasta dishes, and more featuring chicken thighs are sure to liven up your dinner table. These 69 Chicken Thigh Recipes Have Us Switching To The Dark Side Skip to ...