Got chicken thighs, and don’t want to grill? Check this “recipe” out. For the effort to flavor ratio, its incredible. Salt, pepper, cook in pan. Move to oven. Cook more. Flip, eat, savor.
I paired the chix with some olive oil rubbed baked potatoes and frozen peas – absurdly simple, yet balanced meal. Zing.
Sophisticated enough for a Sunday supper yet quick enough for Wednesday’s dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
Perfect Pan-Roasted Chicken Thighs: Quick Recipes Recipe: bonappetit.com.