Add Yahoo as a preferred source to see more of our stories on Google. Credit: Jennifer Causey Braised chicken dishes bring a lot to the table — literally and figuratively. By searing and then gently ...

Savor the rich flavors of braised kimchi chicken with sweet potatoes, where ginger, gochugaru, and tangy kimchi create a vibrant, umami-packed dish perfect with rice or crusty bread.

For a cool-weather meal that feeds a crowd, consider a braise. Slow simmered and deeply flavored, it has a number of attractive qualities. For one thing, it benefits from steeping in its own juices; ...

Chicken legs are the most forgiving part of a chicken to cook. They'll never threaten to dry out on you like a chicken breast. This arguably makes them the tastiest part of a chicken. Flavorful and ...

Chef Alison Swope calls for a whole chicken to be cut into pieces for this recipe; she reserves the chicken's wingtips and backbone to enrich store-bought chicken broth for her Barley Risotto (see ...

Braised chicken dishes bring a lot to the table — literally and figuratively. By searing and then gently simmering the meat until it’s fall-off-the-bone tender, these dinnertime darlings soak up the ...

Add Yahoo as a preferred source to see more of our stories on Google. A ginger- and gochugaru-infused butter underpins the multilayered seasonings in this savory braised chicken dish. Kimchi’s acid ...

1 large or 2 small Asian sweet potatoes (about 10 ounces), peeled and cut into 2-inch chunks (see Tip) 1 small yellow onion, peeled and cut into 2-inch chunks 1. Fill a medium bowl with ice water.