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Hot Chicken Rekindled

Hot enough for you? Dial it in. Hot chicken has seared its way into national culinary consciousness in a big way. With a legendary heritage in Nashville, this firebrand of the fried chicken world blazes a new trail for creativity in the kitchen. Can the innovation continue? You bet your… Read More

Caramelized, But Not Candied

Simple processes, complex flavors. Everyone’s first encounter with “caramel” was probably an ooey-gooey candy, perhaps a bite sized treat on Halloween or straight from the bag during a cookie making marathon. Later, you might have oohed and aahed over a perfectly caramelized crème brûlée. It’s the color brown that’s the… Read More

Ancient Agriculture

The essence of sustainability. Living in Arizona as I became a serious cook made me very aware of our easy access to uniquely southwestern ingredients, everyday foods we took for granted. I lived just blocks from a pecan and date farm, my family backyard was filled with citrus and avocado… Read More

Slow Cooker Marsala Chicken

Serve this richly flavored chicken over soft-cooked polenta or steamed Arborio rice. The savoriness of the sauce is a wonderful blending of the dried mushrooms and Marsala wine. Handle the Heat created this recipe from an ingredient list submitted by Nancy D., who won a grand prize in the Just BARE… Read More

Sauteed Chicken Thighs in Mustard Caper Sauce

Serve these savory chicken thighs on a bed of steamed bulgur wheat or rice, with an herb salad. Toss torn stems of fresh parsley, dill, cilantro, and/or oregano with mixed baby salad greens, then dress in a simple vinaigrette. Read More

Red Wine & Mushroom Chicken Stew

This richly savory skillet dish is related to the classic French “coq au vin” or chicken braised in red wine. Serve with garlic mashed potatoes for the ultimate comfort food supper. Read More

Soy-Braised Chicken with Pickled Ginger Onions

“Red-cooking” is a Chinese method for braising meats in soy sauce. This simple way to braise bone-in thighs is a balance of salty and sweet, with the aromatics of anise and cinnamon. Serve tangy-sweet red onions and steamed jasmine rice. Read More

Garlic Lemon Barbecued Chicken with Roasted Cauliflower

In the fall, cauliflower, broccoli, Brussels sprouts, and squashes flood the farmers’ markets. Golden roasted cauliflower is especially delicious with this barbecue-coated chicken, but sub in your family’s favorite. If you’d prefer to grill the chicken, just roast the garlic and cauliflower in the oven. Read More

Roasted Chicken Thighs with Cherry Port Sauce

Crush anise seeds in a mortar and pestle or by placing them between two pieces of waxed paper and use a rolling pin to roll over or lightly pound them. The gentle licorice flavor blends well with the sweetness of the fruit and rich port, while the dash of balsamic… Read More

Bistro Coq Au Vin

This old-fashioned wine-braised chicken is done in half the time in an electric pressure multi-cooker. Serve with garlic mashed potatoes and roasted Brussels sprouts or other favorite autumn root vegetables. Read More

Chicken Thighs

These meaty, bone-in chicken thighs are the perfect start for juicy, flavorful, 5-star entrées. Delicious baked or braised in the oven, grilled, fried or fricasseed. 1-1/4 pounds.  Recipes & Tips Try the recipe on the label: Grilled Chicken Thighs with Nectarine-Red Onion Relish. Read More

Family Pack Chicken Thighs

Rich and meaty, our family-size pack of Bone-in Chicken Thighs can be baked or braised in the oven, grilled or fried to make healthy, hearty satisfying meals for more. 2-1/4 pounds.  Recipes & Tips Try the recipe on the label:  Grilled Chicken Thighs with Nectarine-Red Onion Relish. Read More