Spicy Chicken and Broccolini
Weeknight chicken dinner is only as bad as you make it.
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 little fat for sautéing our broccolini.
© 2018 America's Test Kitchen. All rights reserved.