Spicy Chicken and Broccolini

From Cook's Country | June/July 2011

Why this recipe works:

Crisp, well-rendered skin can be a tall order for fatty chicken thighs. We tackle the challenge by browning the chicken, skin side down, over medium-high heat and then finishing it over a gentler medium heat, covered. The skin slowly renders as the chicken cooks through, leaving behind a… read more

Crisp, well-rendered skin can be a tall order for fatty chicken thighs. We tackle the challenge by browning the chicken, skin side down, over medium-high heat and then finishing it over a gentler medium heat, covered. The skin slowly renders as the chicken cooks through, leaving behind a little fat for sautéing our broccolini.  

less

Serves 4

Ingredients

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