Dear SOS: Our favorite restaurant in Palm Desert is Cuistot. On his lunch menu, the chef used to have the best chicken dish we have ever eaten. It is a vinegar chicken preparation, and we would love ...

Heat olive oil in a pan over medium heat. Place chicken skin-side down and cook for 6–8 minutes to slowly render the fat and ...

We treat chicken as a landlubbing alternative to fish: a bland meat in need of something to give it flavor. It comes charred and smoky from a grill, breaded and fried, or tasting of crackle, rosemary ...

In this rustic and elegant one-pot meal, an array of root vegetables is braised with chicken thighs in a red wine, garlic and thyme-infused broth, which is then reduced to form a flavorful sauce. From ...

Chicken cacciatore is meant to be a rustic dish, so many people use a mix of bone-in chicken thighs and drumsticks with the skin still on. The chicken is seared and browned, and veggies and aromatics ...

From the way they look piled in bins at the market, you might get the impression that root vegetables don’t taste that much different from one another. At least that’s what I thought until I really ...