Crusty Chicken Thighs


This is a basic recipe for cooking the chicken thighs – you can add whatever sauce you like, if you even need it. I think a butter/sage sauce would be great…and even a piccata sauce.


Chicken thighs, bone in and skin on

Salt & pepper


Run a knife along the thigh bone on the opposite side of the skin to make a slit.

Season the thighs with salt & pepper.

Place the thighs skin side down in a nonstick pan. Turn the heat up to high and once the chicken begins to sizzle, turn the heat to medium, cover the pan tightly, and let the thighs cook for about 20 minutes (checking every so often to make sure they’re cooking well). If the skin is burning too fast, turn down the heat. Cook until the chicken is cooked through and the skin is brown and crusty.


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