When searing chicken thighs, it's best to use an oil with a high smoke point, such as canola, avocado, or grapeseed oil. While butter adds great flavor, it can burn easily in the pan.

Roast chicken and potatoes 35 to 40 minutes or until chicken reaches an internal temperature of 165°F when measured with a meat thermometer and skin is golden brown. Let rest 10 minutes before serving ...

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Place mozzarella on top of the chicken pieces and bake for 20 minutes, until the chicken is cooked through. Serve with polenta, fresh basil and parmesan. Stay in the know.

If sour cherry jam is not available, good-quality strawberry jam is a better option than sweet cherry jam. ... Heat the oven to 350°F with a rack in the middle position.

Heat the oven to 350°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray. To make the crust and topping, in a small bowl, whisk together the egg and vanilla.

In a bowl, mix the flour with salt and pepper. Dust the chicken thighs in the seasoned flour, shaking off any excess. Heat oil and butter in a large, ovenproof shallow casserole dish over medium heat.

Heat the oven to 350°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray. To make the crust and topping, in a small bowl, whisk together the egg and vanilla.