Chicken thighs are adaptable and crowd pleasing, but we’re always in search of that elusive shatteringly crisp skin—it’s the best part, after all. In the new Canal House Cook Something, Christopher Hirsheimer and Melissa Hamilton share a foolproof method for crispy thighs we’ve never tried before.
“Searing thighs in a hot skillet burns the skin,” they write. “Rather, we go low and slow, arranging them skin side down in a heavy skillet (cast-iron or nonstick are best) over moderate heat, and leave them alone, resisting the urge to move or turn them until the fat has rendered and the skin is golden brown and crisp. Then we turn the thighs skin side up to finish cooking.” They’re not joking when they say leave the chicken alone. The thighs cook for almost 30 minutes undisturbed; just keep an eye on the heat to make sure the skin doesn’t get too dark.
“We eat them seasoned simply with salt,” they continue, “or embellish them with any number of other seasonings.” Yep, we’re trying this method tonight.
Excerpted from Canal House Cook Something. Copyright © 2019 by Christopher Hirsheimer and Melissa Hamilton. Used with permission of Little, Brown and Company, New York. All rights reserved.