Sear the chicken. Working in batches, sear the chicken in the bacon fat until browned on both sides. Transfer to a plate.

Braising is a foolproof method to prevent overcooking and drying out your chicken. Preheat the oven to 350°F. Heat one tablespoon of olive oil in a large Dutch oven over high heat. Sear a four ...

It may have a French-sounding name, but this homey, hearty, tomato-forward chicken braise, made with sofrito as its base and ...

Season with salt and pepper. 2. Sear the Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ...

1. Place oil in large heavy pot (such as a Dutch oven) over high heat. Add chicken and carrots, and season with salt, garlic ...

The rice should be al dente, like pasta. Drain and set aside. 3. For the chicken mixture, in a large Dutch oven, add 3 tablespoons of oil and the slivered onions. Sauté onions until they are ...

Sharon Lockley has over 20 years of experience as an editor and writer and has been contributing to Food & Wine, the Spruce Eats, and Allrecipes since 2019. Fall is here, and I’m sorting through ...

I can brown six to eight chicken thighs in this baby, so it's perfect for cooking for a crowd! It heats evenly and retains heat beautifully. The handles are roomy and easy to grip, even with oven ...

After returning the browned chicken to the Dutch oven, cover the pot only partially. A little evaporation is desirable so the braise isn’t too watery. Serve with rice and, if you’re so ...