Chicken Leg

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. 

No searing! No chopping! One baking dish!

No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

This chicken and dumpling recipe with mushrooms will become your go-to for a warming winter supper.

This rich, comforting stew can be made three days ahead, which means it’s ideal for a homey winter dinner party.