STOVETOP CHICKEN THIGHS RECIPES RECIPES

Steps:

• Cut the chicken thighs into serving-size pieces (optional). I cut mine in 3-inch hunks. Salt the chicken, especially the skin side.
• Warm a large pan (preferably with deep sides) to about medium to medium-low heat on the stove. Place the chicken, skin-side-down, in the pan. It’s okay to crowd it.
• Season the top of the thighs (in the pan), with whatever you desire. I usually do just a bit of basil, paprika, chili powder, and freshly ground pepper.
• Cook uncovered and undisturbed until the fat from the chicken skin has rendered off completely. The chicken should be sizzling, but not spattering too much. If it is spattering, turn the heat down. This takes between 10-20 minutes, depending on the size of your chicken pieces. The skin should be crispy and dark brown, but not black.
• Reduce the heat slightly, and flip the chicken. Let cook undisturbed another 10-15 minutes, or until it is cooked through. I usually let it cook for about 10 minutes, then pull off the thickest piece to check it.
• Remove to a paper-towel-lined plate and let rest a couple of minutes before slicing and serving.