Provencal cooking refers Provence ... First, in a tablespoon of olive oil, brown 2 or 3 boneless, skinless chicken breasts ...

Freshly made ratatouille, a tasty blend of Provençal vegetables and crispy, sautéed chicken make a quick, colorful dinner. Coating the chicken with coarse cornmeal gives it a flavorful crust without ...

This cozy and refined chicken stew can be on the table in less than an hour. On those hectic chilly weeknights when all you want is something quick, warm, and comforting, this refined creamy ...

The thighs are sold prepared in a variety of ways: whole; on the bone with the skin on; off the bone with the skin on; or boneless and skinless (called thigh fillets). The latter is the most ...

In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These ...

The plight of the cheap chicken has been much publicised and as such the consumer now has more choice than ever. Value chickens for well under a fiver, free-range, organic, corn fed - there's a ...

The cookbook author and longtime TODAY Show anchor and weatherman shares how he uses this umami-packed ingredient in his ...

Heat oil in a pan over medium-high, and cook your chicken breasts skin-side down for about 6 or 7 minutes. Then, reduce heat ...

Travis Lett, the chef who founded some of the city’s most defining restaurants, left his Gjusta and Gjelina restaurant group ...

Using boxed stuffing this Thanksgiving will be less stressful than making it from scratch, but you can still give it a ...

In principle, there’s a lot of sense in capping the size of factory farms. Measure J’s proponents are betting that ...