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Ingredients

• ✓ chicken skin
• chicken thigh
• olive oil
• mushroom
• celery
• onion
• garlic
• tomato
• tomato paste
• herbes de provence
• water
• chicken bouillon
• red pepper flakes
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
3. 3 Place mushrooms, celery, and onion in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season to taste with red pepper flakes and black pepper.

By Diana71

Ingredients

• ✓ chicken skin
• orange juice
• soy sauce
• garlic
• chicken breast

Instructions

1. 1 In a medium bowl, mix together orange juice, soy sauce, and garlic. Place chicken in bowl, and coat well with marinade. Cover, and refrigerate at least 2 hours.
2. 2 Preheat an outdoor grill on medium heat to 365 degrees F (185 degrees C), and lightly oil grate.
3. 3 Place chicken on grill, and cook, turning occasionally, about 25 minutes.

By TorontoCook

Ingredients

• ✓ chicken skin
• chicken thigh
• olive oil
• sea salt
• black pepper
• za'atar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat chicken dry with paper towels. Place chicken in a bowl and coat with olive oil. Season liberally with sea salt and black pepper on all sides.
3. 3 Heat a cast iron skillet over medium-high heat. Add chicken thighs, skin-side down, to the hot skillet. Sprinkle 1 teaspoon za'atar immediately over each chicken thigh. Cook chicken, without turning, until skin is crispy and browned, 7 to 10 minutes.
4. 4 Turn chicken so skin side faces up and remove skillet from heat. Sprinkle remaining za'atar quickly and evenly over each chicken thigh. Spoon some of the rendered chicken fat from the pan over the top of the za'atar.
5. 5 Place the skillet in the preheated oven and roast until juices run clear and chicken is no longer pink near the bone, about 15 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ chicken skin
• chicken breast
• butter
• onion
• parsley
• basil
• zucchini
• bread
• egg
• swiss cheese
• salt
• pepper

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
2. 2 Loosen the skin on each chicken breast to form a pocket, and set aside.
3. 3 Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined.
4. 4 Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.

By REDTEETOP

Ingredients

• ✓ chicken skin
• chicken leg
• all-purpose flour
• olive oil
• green bell pepper
• onion
• garlic
• oregano
• red pepper flakes
• salt
• black pepper
• roasted red pepper
• garlic
• tomato sauce
• water

Instructions

1. 1 Dip chicken pieces in flour and shake off excess.
2. 2 Heat oil in a 10-inch skillet over medium-high heat. Add chicken and brown well, 4 to 5 minutes per side. Remove chicken from the pan and set aside. Drain most of the oil from the skillet, leaving about 1/8 inch.
3. 3 Add bell pepper, onion, garlic, oregano, pepper flakes, salt, and pepper to the skillet. Sauté, stirring constantly, for 2 minutes. Pour in spaghetti sauce and add enough water to thin mixture just a little; sauce will thicken as it cooks. Stir well and add chicken to the sauce. Spoon sauce over chicken to coat and bring to a simmer.
4. 4 Cover, lower heat, and cook, turning chicken and scraping the bottom of the pan often, until chicken is no longer pink at the bone and the juices run clear, about 40 minutes.

By MA McBridges

Ingredients

• ✓ chicken skin
• salt
• black pepper
• garlic powder
• paprika
• chicken thigh
• olive oil

Instructions

1. 1 Fill a large pot with water. Place a sous vide immersion cooker into water and set temperature to 160 degrees F (71 degrees C) according to manufacturer's directions.
2. 2 Combine salt, pepper, garlic powder, and paprika in a small bowl; set aside.
3. 3 Place chicken thighs, skin-side down, on a cutting board. Carefully remove bone and any excess fat and flaps of skin. Sprinkle salt mixture over both sides of chicken, rubbing some under the skin. Tuck in sides of chicken to form original thigh shape, then place into 1 large or 2 small vacuum bags. Use a vacuum sealer to seal.
4. 4 Place the bag into preheated water and set the timer for 1 1/2 hours. When the timer is up, remove chicken from the bag and pat dry thoroughly with paper towels.
5. 5 Heat olive oil in a skillet over high heat. Sear chicken in hot oil, skin-side down, until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding chicken up against the side of the skillet to get an even brown color on all edges. Remove the skillet from heat and let sit for 2 to 3 minutes before serving.

By France Cevallos

Ingredients

• ✓ chicken skin
• vegetable oil
• palm sugar
• lime juice
• rice vinegar
• fish sauce
• ginger
• garlic
• cilantro leaf
• cilantro stem
• thai chile
• water
• coconut juice
• green onion
• ginger
• salt
• chicken thigh

Instructions

1. 1 Fill a large pot with 4 to 5 inches of water. Insert a large steam rack inside the pot.
2. 2 Season chicken thighs with salt and spread ginger slices over top. Arrange thighs in an even layer in a large, shallow, heat-proof bowl. Sprinkle white parts of green onions over top; pour in coconut juice and water. Place the bowl onto the steam rack in the pot.
3. 3 Cover the pot and bring water to a boil. Reduce the heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 While the chicken is cooking, combine Thai chiles, cilantro stems, garlic, ginger, fish sauce, vinegar, lime juice, and palm sugar in a food processor; pulse until mixture is well combined. Transfer sauce to a medium bowl and stir in green parts of green onions.
5. 5 Heat vegetable oil in a skillet over medium heat until smoking, about 4 minutes. Remove from the heat, pour hot oil into sauce mixture, and stir to combine.
6. 6 Use an oven mitt or dish retriever tool to carefully remove chicken bowls from the pot. Transfer chicken to a plate; discard ginger and green onion pieces.
7. 7 Pour remaining cooking liquid through a sieve into sauce mixture; stir to combine.
8. 8 Pour sauce over chicken. Garnish with cilantro leaves.

By crys

Ingredients

• ✓ chicken skin
• bamboo skewer
• soy sauce
• mirin
• green onion
• sake
• water
• brown sugar
• salt

Instructions

1. 1 Soak skewers in water, 30 minutes to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Combine soy sauce, mirin, green onion, sake, water, and brown sugar in a saucepan; bring to a low boil over medium-high heat. Reduce heat to low; simmer until reduced slightly, 3 to 5 minutes. Set aside tare sauce to cool.
4. 4 Meanwhile, thread chicken skin strips onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle with salt.
5. 5 Cook on the preheated grill until nicely browned and crispy but fat hasn't completely rendered, about 5 minutes. Flip; cook until other side is crispy, about 5 minutes more.
6. 6 Blot skewers lightly with a paper towel before serving. Serve yakitori with cooled tare sauce on the side.

By Buckwheat Queen

Ingredients

• ✓ chicken skin
• olive oil
• red potato
• parsley
• garlic
• chicken breast
• kosher salt
• black pepper
• red onion
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
3. 3 Mix parsley and garlic together in a small bowl.
4. 4 Season underside of chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
5. 5 Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
6. 6 Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.

By stmwood

Ingredients

• ✓ chicken skin
• chicken drumstick
• salt
• black pepper
• apple cider vinegar
• water
• rosemary
• thyme
• apple
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Lay chicken in a roasting pan and season generously on both sides with salt and pepper. Pour apple cider vinegar and water into the bottom of the pan. Sprinkle chicken with rosemary and thyme. Arrange apple and onion wedges in and around the chicken. Drizzle everything with olive oil.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Increase the temperature to 395 degrees F (202 degrees C) and bake until the chicken is lightly browned, 5 to 15 more minutes. You can also brown the chicken under the broiler.

By Rebekah Rose Hills

Ingredients

• ✓ chicken skin
• chicken drumstick
• chicken thigh
• buttermilk
• hot pepper sauce
• salt
• black pepper
• all-purpose flour
• kosher salt
• onion powder
• garlic powder
• paprika
• cayenne pepper
• vegetable oil

Instructions

1. 1 Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
2. 2 Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
3. 3 Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
4. 4 Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
5. 5 Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
6. 6 Serve immediately.

By Nicole McLaughlin