Heat a large frying pan with 2 tablespoons of olive oil. On medium heat, add 2 to 3 chicken thighs. Do not overcrowd the pan.

These chicken thighs are quick to make, healthy and useful in many other dishes -- the perfect culinary trifecta. Here's how ...

A number of factors, including cooking time and method, determine whether you should use lean chicken breasts or rich chicken ...

In a 12-inch cast-iron or other heavy skillet, heat oil over medium. Season chicken with salt. In two batches, sear chicken ...

Pan fried chicken thighs are coated in a rich garlic mushroom cream sauce with the right amount of seasoning and herbs. This ...

Pat chicken thighs dry with a paper towel and season all ... scraping up any browned bits from the bottom of the pan. Once the broth has come to a simmer, return chicken to skillet, skin-side ...

Take an ovenproof frying pan or flameproof casserole that’s wide enough to comfortably fit the chicken and drizzle in two tablespoons of olive oil. Add the chicken thighs, skin-side down ...

The latter is the most expensive but the most convenient if you're planning to pan-fry strips of thigh in a stir-fry or curry. For stews, roasts and casseroles, thighs are best cooked on the bone ...

Season chicken thighs generously on both sides with salt and pepper. Drizzle with a bit of olive oil and arrange on a large rimmed sheet pan, leaving space between the pieces. Distribute tomato ...

Season the thighs with salt and pepper. Turn up heat on the frying pan ... and cook for a couple minutes. Add the chicken, and shallot mixture back to the pan. Pour in the chicken stock, add ...

Cut the chicken thighs into bite-sized pieces and put them ... F), start frying the chicken in batches; do not crowd the pan. Fry until the pieces are medium brown and cooked through, adjusting ...