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This photo shows stout-braised chicken. This recipe, which is perfect for St. Patrick’s Day, combines two techniques: flash browning over high heat and a quick, low-heat braise. By switching around the sauce ingredients you can turn this method for cooking thighs into an endless variety of dishes. (AP Photo/Matthew Mead)
The breast vs. the thigh. Healthy cooks enjoy both
Most health-conscious cooks focus on boneless, skinless chicken breasts. It makes sense. This ubiquitous piece of the bird is convenient, versatile and virtually fat-free. But there are other — an...
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