Bone-In

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 […]

Two Pozoles

I was in High School when I first encountered Pozole. Shortly after my Grandmother died, my whole family spent the holidays in Tucson, where my father grew up. Though I’d been exposed to Mexican foods my whole life, my mother and local restaurants had made do with what was available […]

Rustic Chicken Thigh Pozole

Note: This is one of two chicken pozole recipes I’m posting this week. For more about the recipes, their origins, and to see the other more refined recipes, click here. This is a dish I taught myself in high school, possibly a heresy, a recipe I either dug out of […]

Refined Chicken Thigh Pozole

Note: This is one of two Chicken Thigh Pozole recipes I’m posting this week. For more on their origins and difference, click here. Once I was out in the world, out of my mom’s kitchen and living on my own on the other side of the country, I learned that […]

Chicken Thighs in Mole

Mole Poblano is one of the great sauces of the world: a complex, warming, rich mixture of spices, fruit, chilis, and chocolate from Puebla in Central Mexico. It’s one of those sauces that is somehow more than the sum of its parts. This is remarkable in that most good moles […]