re: For chicken thigh lovers

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One of my favorite ways of cooking thighs is a variation on this - saw Jacques Pepin do it in a video.

Slice around the bone to flatten the thigh out. Season with salt.

Put thigh skin side down in cold pan with no oil. Turn heat on high until it sizzles - about 2 minutes.

Cover and reduce heat to medium or just a little lower (I cook on gas)

Cover and never flip. Cook for about 20 minutes. Remove thighs and skin should be crispy and golden. Check internal temp, but I've never had them be undercooked after about 20 minutes. The cover makes them steam I think while the skin crisps up.

Then add fresh spinach to the fat in the pan and sauté.

One of the best 30 minute easy meals there is imo.

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