Chicken, especially at dinnertime, is a beautiful thing. It's a friend to special occasions and side dishes everywhere. There’s no denying the versatility of chicken and how it saves us on the ...

Rinse rice under cold running water until water runs clear ... Heat olive oil in a large Dutch oven over medium. Add chicken, skin side down, and cook until skin is golden brown, 6 to 9 minutes.

Holding the casserole with an oven-cloth, tilt the chicken liquor to one side. Skim off any fat that ... leaves and wash in a colander under cold running water. Drain. Heat 25g/1oz of the butter ...

The flipped side should be golden brown ... Then, placing my hand on the top of the chicken and running the knife ...

"Inspired by the famous Italian dish vitello tonnato (veal in tuna sauce), my chicken tonnato is made with skinless, boneless breasts poached in a vegetable broth and served on a bed of arugula. The ...