Similar Recipes
Crispy Sous Vide Chicken Thighs With Mustard-Wine Pan Sauce
Sous vide techniques yield chicken with unparalleled levels of juiciness. Finish your chicken on the stovetop to crisp it up.
Creamy Chicken Thighs with Hard Cider and Apples - Striped Spatula
Hard Cider Chicken with apples is fall comfort food at its best! Tender chicken thighs are crisped and cooked until tender in a hard cider sauce with bacon, mustard, and herbs. An easy fall dinner!
Cider-Braised Chicken With Apples, Bacon, and Sage
The flavors of hard apple cider, bacon, sage, and soft caramelized apples make this a winning dish for fall. The chicken is falling-off-the-bone tender and the stovetop braise keeps it simple.
Sticky Baked Chicken Thighs
Sticky Baked Chicken Thighs is what you make when you need a quick and easy recipe for boneless skinless chicken thighs. Love the sweet savoury glaze!
Pan-Seared Chicken Thighs With Butternut Squash and Carrots
Fall is the time of year for easy chicken dinners, and this one, made with juicy bone-in chicken thighs, comes with extra crisp skin and its own built-in side dish of roasted squash and carrots, making for a simple all-in-one supper.
Sticky Pantry Chicken Thighs
Sticky Pantry Chicken with Rice & Broccolini - on the table in 15 minutes! It's called "Pantry" chicken because you probably have the sauce ingredients in your pantry. Also there's a neat time saving tip to steam the broccolini using the residual heat while resting the rice!
Vietnamese-Style Baked Chicken
For an easy, flavorful dinner recipe, marinate chicken thighs in Vietnamese fish sauce, palm sugar, herbs, and spices, then bake until golden brown.
Creamy Chicken in White Wine Sauce (with Bacon!)
This Creamy Chicken in White Wine Sauce is very French-country-chic! Adapted from a Nigel Slater recipe, it's very easy to make. The sauce is incredible!!!
Sheet-Pan Chicken Thighs With Potatoes, Fennel, and Mustard-Beer Sauce
Crispy chicken thighs, creamy and cheesy potato-fennel gratin, and a mustard-beer sauce with just one sheet pan? Yup.
Braised Chicken Thighs with Olives, Lemon, and Fennel
Thomas Keller's recipe for braised chicken thighs is super flavorful and impressive enough for guests. It's elevated with briny olives and fresh fennel.
Braising chicken with crispy skin is a great technique for an infinite number of dishes. Here, we pair it with cabbage and bacon.
Serve With
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Great Roasted Carrots
The best way to make roasted carrots is in a very hot oven so they brown nicely. Nobody wants bland, colourless carrots that look like they've been boiled!
Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
Roasted Carrots With Harissa and Crème Fraîche
Spiced roasted carrots get a cooling dollop of crème fraîche.
Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Carrots Roasted in Coffee Beans From 'Coi'
I once went to a party featuring small bites from Daniel Patterson's Coi kitchen. (It was quite a party.) One was a version of this dish—carrots fragrant with coffee, served in a flavorful broth with minuscule herbs scattered on top.
Grilled or Roasted Carrots With Sweet Soy Glaze
Cook your carrots until tender, then brush them with a glaze of honey and soy to highlight their natural sweetness.
Orange-Glazed Carrots With Ramp Barley and Spinach
Tender, plump grains of barley are stir fried with ramps and orange-glazed carrots for a dish that is hearty, healthy, and seasonal.