Fried chicken is one of those meals that brings people together, with its crispy coating and juicy inside making it a ...

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Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Push most of the butter mix into the gap. Rub the remaining mix all over the outside of the chicken, then stuff the cavity with the lemon halves and remaining thyme. Roast for 1½ hours, basting with ...

From chicken tetrazzini to chicken pot pie and more, these old-fashioned recipes are always crowd-pleasers, and they've got ...

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Yes, Texas has a holiday devoted to chicken-fried steak. If you want to make a week of it, here’s where to start.

Wine pairing: Pair this dish with a pinot noir. This red wine is known for its bright acidity, medium body, and fruity ...

Put the garlic and onion in a flameproof roasting tin, drizzle with a little oil to prevent sticking and place the chicken on top. Roast for about 45 minutes. Check between the drumstick and the ...