From the book Bitches on a Budget

Pan Crisped Chicken Thighs

-2-3 lbs skin-on, bone-in chicken thighs

-1/4 cup olive oil

-3 cloves minced garlic

-1/2 cup dry white wine or chicken stock to deglaze

-fresh rosemary

-lemon juice

-salt and pepper to taste

Dark meat is delicious.  It holds up to more rigorous searing and braising than white meat, and always stays tender and moist.  It’s also the least expensive cut of the chicken you can buy.

Wash and thoroughly dry the chicken pieces, then liberally sprinkle with kosher salt and pepper.  Heat the oil in the skillet under on a high heat until it gets hot, but does not burn. Place the thighs in the oil, skin side down (depending on how many you are using and how big the skillet is, you might want to work in two batches).   After three to four minutes, the skin should be a crisp brown, and the thighs should easily lift off the skillet without sticking.  Usually skin stuck to the pan indicates it has not thoroughly crisped.

 

Turn the thighs over to crisp the other side, but this time, remove the chicken after only two to three minutes. Drain any excess oil from the pan, turn on the heat, and deglaze the pan with the wine.

Add the chopped garlic, a splash more wine or even some chicken stock for moisture, and the rosemary.  Put the chicken back in the pan, and leave on the stove at medium heat for a few minutes, or place in the oven at 300 degrees for five to ten minutes.

**BITCHIN’ TIP**

Experience Matters

We love our thirty-year-old cast iron skillet for making this dish. It’s dirty and really well used, like a sensual older man – all seasoned, slick, and tough enough for the hot heat on top or inside. You can buy them pre-seasoned at your local hardware store for as little as ten bucks, or better yet, scour flea markets for more experienced ones.