I can't believe I haven't reviewed this yet! This is my "go-to" chicken recipe when I have dinner guests. It is so good!! I have used boneless, skinless thighs, bone-in thighs, drumsticks, even leg quarters- it is always a huge hit no matter what part of the chicken I use. I add a little rosemary and garlic powder into the rub. I also pour off some of the oil in the bottom of the pan before I turn the chicken. It gives the chicken such a wonderful chewy texture. Thanks so much for the recipe!!

Reviewed On: Nov. 16, 2009

This was the best clam chowder I've ever made but was thinner than we like as written. I made a roux with flour and butter to thicken it at the end. It ended up very smooth, creamy and flavorful. I doubled everything and used all the clam juice. I used all whole milk instead of 1/2 and 1/2, still came out wonderful. Thanks!

Reviewed On: Jan. 13, 2009

I make this all the time. I use 100% freshly ground whole wheat flour, so it's a little more dense than if you use all purpose flour. I also add about a tablespoon of vital wheat gluten. I also addrosemary which makes it smell wonderful while it's baking, and I add a little more salt. This is a family favorite. I serve it whenever I make soups with extra virgin olive oil and black pepper for dipping. Delicious!!

Reviewed On: Oct. 20, 2008