Bone-In

Chicken Salad with Pistachios and Dried Cherries

I love chicken salad. It’s a delicious lunch, snack, or even hors d’oeuvre, and it can be made from leftovers. Sure, if I’m making it for a fancy garden party, i’ll use fresh chicken and poach it in stock to make it as deliciously chicken-ey as possible, but especially in […]

Tamarind Green Curry Chicken Thighs

What happens when you set out to make Thai-style green curry chicken, only to discover that you do not have any coconut milk in the house? You improvise, and sometimes that inspiration ends up being something wonderful. In this case, I swapped out the coconut milk for a can of […]

Pollo en Salsa Cacahuate

Pollo en Salsa Cacahuate, chicken slowly braised with chili peppers, herbs, and ground peanuts, is probably unfamiliar to most Americans. I was unfamiliar with it until i came across recipes a few years ago, while researching Mexican dishes that I could serve to a large crowd for an event. Recipes […]

Smoked Chicken Thighs with Alabama White Sauce

BBQ chicken is a worldwide tradition, but smoked BBQ chicken hails from the American south, and this dish is based on an unusual regional classic that belongs firmly to the state of Alabama. Dry-rubbed chicken is first marinated overnight. It then gets a low, slow smoke treatment, creating an exceptionally […]

Jerk Chicken Thighs

When I was first learning to cook, sometime late in high school, I was obsessed with jerk chicken. To be honest, I have no idea where the obsession came from. It was not a common dish in the area of Ohio where I grew up. On the other hand, there […]

Gochujang Glazed Chicken Thighs

Gochujang is a Korean condiment and ingredient made by fermenting chilis, rice, and soybeans.  The end product is a rich, sticky, sweet, and spicy paste that adds heat and tremendous depth of flavor to soups, stews, BBQ, and any number of preparations.    I love it, and I’m happy that it’s […]

Chicken Thigh Adobo

I lived in San Francisco in the early 2000s, at the height of the first DotCom boom. At that time, Chicken Adobo was a frequent favorite at the lunch counter next to our disturbingly stereotypical dot-com startup, brick and board, dog-friendly, open-plan, bean bag chair- and pinball machine-outfitted, software development […]

Ce N’est Pas un Coq au Vin

The classic French coq au vin is prepared with an old rooster, that is tough but full of flavor when cooked properly. This is not coq au vin. An old rooster is essentially impossible to come by in an American market, and if you happen to live on a farm, […]

Chicken Braised with Apples, Bacon, and Cider

Every once in a while someone asks me what my favorite chicken thigh dish is. I should probably say “well, that’s hard” but it’s not. This is it. This is my favorite chicken thigh dish. Sure, it’s something you could make with skin on breasts, or even an airline breast […]