It's hard not to love juicy chicken thighs and drumsticks. Grilled, roasted, braised, or pan-fried, the versatile protein is less likely to dry out when you cook it because it has a bit more fat ...

A combination of creamy sauce and tender cider-braised chicken ... Spiced, schmaltzy rice and tender braised chicken legs cook together in one Dutch oven—and the result feels like a warm hug.

Choose inexpensive skin-on, bone-in legs and you'll have the base for many delicious recipes. F&W's guide to chicken legs has recipes that span the globe from Soy-Maple-Glazed Chicken Legs to ...

If you were to prepare the chicken thighs first, then top them with pesto after, the pesto's flavors would be more intense thanks to the brightness of the fresh green sauce. What should I eat with ...

These chicken legs are always a hit and are a great way to use a tin of apricots with just a couple of other cupboard staples. Sweet and tender, the juicy chicken falls from the bone. While the ...

The legs, or brown meat, of a chicken have more flavour than the breast and take longer to cook. They are sold as whole legs, drumsticks (the lower half of the leg) or thighs. The thighs are sold ...

Because the rice is cooked in the tray, you end up with lovely toasted bits as well as fluffy grains, while the chicken, rubbed with spices, is cooked right on top. The legs, or brown meat ...

We took the traditional Jamaican jerk spice and…simplified it. Before you call the authenticity police, give it a try on roast chicken legs.