The Chicken Cacciatore is one of the most beloved meat main courses of Italian cuisine. Today we were inspired by this recipe ...

Black pepper chicken is a popular restaurant dish, but there’s a secret to making a good one: use an equal amount of white pepper; the flavour will be so much better than if you used just black ...

Here's how: All you have to do is place the chicken skin on a baking sheet, then season it generously with paprika and black pepper. Roast it in the oven until it's nice and crispy, which should take ...

Put the chicken pieces in a large bowl and add the soy sauce, rice wine, sugar, salt and white pepper. Mix thoroughly, then leave to marinate at room temperature for 30-60 minutes. Put the black ...

It’s crispy, saucy, versatile, and foolproof, thanks to one key technique for incredibly crispy, bubbly chicken skin. For really crispy chicken skin, you have to salt the skin in advance ...

deviled eggs crowned with little shark fins of crispy chicken skin, and chicken cheesesteak beignets set in a line on a black plate smeared with a sauce that’s comeback meets Big Mac.

Season the chicken ... until the skin is crisp and richly golden. Turn the chicken breasts over and continue to cook them for 6-7 minutes until cooked through. Thinly slice the black pudding ...

Heat oil in a large heavy skillet over medium-high heat. Add chicken, skin-side down, and brown until skin is crisp and fat renders, 5 minutes. Flip and cook 1 minute more. Transfer to a plate and ...