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11 Jan

Sanity-Saving Poached Chicken And Rice For When Life Is Just Too G-D Loud

There are a lot of specific things I look for in a recipe by the time January rolls around. I want food that soothes, dishes that are direct (and, ideally, delicious) correctives to the excesses and extremities of the season. After consuming my body weight in punch and pigs in a blanket during the holidays, I want food that feels, if not "healthy," at least "clean." After dragging my bundled and be-coated body through the frigid streets of New York, I need something warming, dishes that bring my internal temperature back to equilibrium. But there's a third thing I'm looking for this time of year that has almost nothing to do with the food I'm going to put in my body and everything to do...
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11 Oct

Kimchi-Braised Chicken With Bacon


Kimchi-Braised Chicken With Bacon

To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.


1 tablespoon vegetable oil

4 ounces slab bacon, sliced ¼ inch thick, cut crosswise into 1-inch pieces

1 3½–4-pound chicken, cut into 10 pieces; or 4 chicken legs, drumsticks and thighs separated, plus 2 skin-on, bone-in breasts, cut crosswise

Kosher salt, freshly ground pepper

8 garlic cloves, lightly crushed

1 pint cherry tomatoes

1 cup dry white wine

2 cups kimchi with juices, divided

6 ounces wide egg noodles

2 tablespoons unsalted butter

2 tablespoons sliced chives, divided

Preparation Heat oil in a large Dutch oven or skillet over medium and cook bacon, turning...
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21 Jul

Lemony Braised Chicken Legs And Tomatoes


Lemony Braised Chicken Legs And Tomatoes

If you are on the fence about cinnamon in savory dishes, this could be the chicken recipe that puts it in your YES column.


4 chicken legs (thigh and drumstick)

Kosher salt, freshly ground pepper

2 tablespoons olive oil

2 small onions, thinly sliced

2 pounds mixed tomatoes, cut into wedges if large

3 3-inch cinnamon sticks

1 tablespoon fresh lemon juice

Lemon wedges (for serving)

Preparation Season chicken generously with salt and pepper. Heat oil in a medium Dutch oven or heavy shallow pot over medium-high. Cook chicken, skin side down, reducing heat as needed to avoid scorching, until skin is deep golden brown, 10–12 minutes. Transfer to a plate. Reduce heat to medium and add onions to same pot. Cook, stirring...
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14 Jun

One-Skillet Chicken With Buttery Orzo


One-Skillet Chicken With Buttery Orzo

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?


Kosher salt, freshly ground pepper
6 skin-on, bone-in chicken thighs (about 2 pounds total), patted dry
3 tablespoons unsalted butter, divided
1 fennel bulb, chopped, plus fronds, chopped
1 leek, white and pale green parts only, chopped
8 ounces orzo
⅓ cup dry white wine
2½ cups low-sodium chicken broth, divided
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest

Preparation Preheat oven to 400°. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can’t quite fit them...
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25 Jan

Crispy Chicken Thighs with Bacon And Wilted Escarole


Crispy Chicken Thighs With Bacon And Wilted Escarole

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.


4 large skin-on, bone-in chicken thighs (about 1½ pounds total)
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
4 slices bacon, coarsely chopped
1 shallot, finely chopped
½ teaspoon crushed red pepper flakes, plus more for serving
1 head of escarole, torn into large pieces
1 lemon, quartered

Preparation Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10–12 minutes. Turn chicken over and cook until cooked through, 8–10 minutes longer. Transfer thighs...
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16 Mar

You’ll Have This Lemon Chicken Recipe On Repeat

This lemon chicken recipe is, much like our mom, the hands-down best. Why is it among our most-requested recipes? Perhaps it’s because the chicken is marinated in white wine and lemon juice, or that it’s topped with a sprinkle of brown sugar. Or it could be because it’s baked in a citrus broth mixture to juicy perfection. You better stock up on lemons because this Lemon Chicken is going to become a weeknight staple. INGREDIENTS 6 boneless, skinless chicken breast halves 1/2 cup flour 1 tbsp lemon zest 1 tsp kosher salt 1/2 tsp freshly ground black pepper 4 tbsp olive oil, divided in half 1/4 cup packed brown sugar 1/2 cup chicken broth 1/4 cup fresh lemon juice 6 lemon slices 1 tbsp toasted sesame seeds, for topping Lemon Marinade 3/4 cup fresh...
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13 Mar

Crispy Korean Chicken Nuggets, Dak Gang-jeong

Who wouldn’t enjoy munching on these little sticky spicy chicken nuggets that are crisp, sweet, and tangy? They are a little bit on the spicy side, but not like the kinds that kill your senses.
This particular Korean chicken appetizer is called Dak ganjeong (닭강정). It is crispy and slightly spicy Korean chicken nuggets. Yes, they are deep-fried. That makes this chicken so tasty and irresistible. As long as you don’t eat them by the bucketfull, a few pieces will calm your craving and won’t hurt you so badly. As you can tell, they are tiny pieces.
I made this crispy Korean chicken nuggets to post in a website called DramaFever. As some of you might already know that...
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3 Mar

Gochujang-Braised Chicken and Crispy Rice


Gochujang-Braised Chicken And Crispy Rice
Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.



1 small onion, finely chopped
8 garlic cloves, finely grated
1 2-inch piece ginger, peeled, finely grated
¼ cup gochujang (Korean hot pepper paste)
¼ cup soy sauce
2 tablespoons sugar
1 tablespoon mirin
1 tablespoon toasted sesame oil
1 teaspoon freshly ground black pepper, plus more
3 cups cooked short-grain rice
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon mustard powder
8 chicken drumsticks, patted dry
Kosher salt
4 tablespoons unsalted butter
2 tablespoons vegetable oil
4 cups low-sodium chicken broth
6 scallions, white and pale-green parts only, cut into 1-inch pieces

Preparation Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in...
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