In a blender, puree the 1 1/2 tablespoons of cilantro, the chopped scallions, garlic, jalapeño, shallot, 1/2 cup of the fish sauce and 1/2 cup of the sugar until smooth.

Directions. Season chicken, all over with salt and pepper. Set chicken aside for 10 minutes. Pat chicken dry and lay it, skin-side down, into a large sauté pan.

One of chicken thighs' many other perks is that they're incredibly versatile, and can stand on their own or be shredded or chopped to bulk up soups, stews, tacos, salads, grain bowls, you name it!

Sprinkle chicken thighs with kosher salt and black pepper. Place chicken, skin side down, in a large cast-iron skillet over medium. Cook until fat is rendered and skin is crispy, about 15 minutes ...

5 chicken thighs Bone-in, skin-on chicken thighs is what I used. You can use boneless chicken thighs but expect it to take ...

Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender, 10-15 minutes more. Squeeze lemon over chicken, olives and fennel. Transfer chicken, skin-side up, to a serving ...

“Chicken thighs are my favorite part of the chic “To me, brothy and beige is beautiful,” Christine Flynn explains in her new cookbook, A Generous Meal, and considering these crispy chicken ...

2 garlic cloves, minced. 1 shallot, minced. 1 cup grapes. 1 cup white wine. ¾ - 1 cup chicken stock. 1 tablespoon butter. ¼ lemon. salt and pepper, to taste ...