Chicken legs and thighs
·The dark meat.
Last updated 1 year ago
NYT Cooking: In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it. <br/><br/>You can make this dish with chicken breasts if you prefer; I recommend bone-in b...
NYT Cooking: Chicken with vinegar is one of the great poultry dishes from the area around Lyons, France, where the chickens are considered by many to be the best in the world. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent
Perfect Cast-Iron Skillet Chicken Thighs
Perfect Pan-Roasted Chicken Thighs. Very good and easy. You don't need much oil for the initial frying on stove top. Turns out very good. Next time I might try eliminating the oil all together, so much comes out of the chicken I'm not sure you really need it. I use a cast iron skillet and it comes out like fried chicken.