The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
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5 Comments
Fleur
February 20, 2018
I am French, so obviously I love chicken! I love roasting it then making a small sauce with Crème fraiche and Taragon or Crème fraiche and taragon mustard! It gives just the kick that the chicken needs.
Pam S.
June 12, 2014
We all prefer dark meat at my house, so leg quarters is my favorite cut of chicken. Our favorite is a garlic lime chicken that cooks up in about 30 minutes, but I will definitely be added several of these recipes to the rotation.
Linda B.
June 11, 2014
Before you make a summer ratatouille start the chicken legs/thighs and then make your ratatouille in the same pan. You'll love it, especially with fresh from the farmers market ingredients. Add some dry white wine. It's heaven in a pan.
Allyn
June 9, 2014
I'm adding quite a few of these to my list. We tend to do whole chickens, but back when I was single I would often cook up a big batch of simple chicken legs (like Pioneer Woman's spicy roasted chicken legs (http://thepioneerwoman.com/cooking/2008/01/spicy_roasted_chicken_legs_-_tasty_and_easy_too/) but I'd use Tony Chachere's instead of Hot Salt) and eat them through the week. Good hot, good cold straight from the fridge for breakfast, good shredded into something else... I need to start adding legs back into the rotation.
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