Chicken
Jacques Pépin's Crunchy Skillet Chicken Thighs With Zucchini
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5 Reviews
Jane P.
June 8, 2021
Great recipe! However my skin was not crispy because there was a lot of liquid in the pan and it wasn’t all fat. So the skin sat in the liquid and got soggy. I wonder if water was added to the chicken? This did not affect the flavor. The zucchini tomato mix was delicious. Will make again.
Mike E.
June 8, 2021
That happened to me once and I realized the problem was that I was using frozen, thawed chicken which I hadn't blotted well enough with paper towel to get rid of the moisture, which ended up steaming it instead of crisping it!
Mike E.
December 29, 2019
So...this was delicious! In the past, whenever I tried a crispy pan-fried chicken thigh recipe, it was a good bet I'd set off the smoke detector! But M. Pepin's method of "steaming" the thighs in the pan for 30 minutes after browning them first was crispy/juicy genius.
The zucchini and sun-dried tomato combo was also delicious. The recipe didn't specify whether to use jarred or packages sub-dried tomatoes. I went with the latter and rinsed off the marinade which saved time since I didn't have to rehydrate first. Definitely a keeper!
The zucchini and sun-dried tomato combo was also delicious. The recipe didn't specify whether to use jarred or packages sub-dried tomatoes. I went with the latter and rinsed off the marinade which saved time since I didn't have to rehydrate first. Definitely a keeper!
Cary
July 31, 2019
I have been using his method for years since I saw it on Serious Eats: it is a winner every time! The slice along the bone helps it cook evenly, a non stick pan makes it foolproof as you can move it to prevent burning without having to flip. Tons of drippings to make sauce/gravy.
MrsMehitabel
July 29, 2019
I love to add a tiny drizzle of roasted sesame oil when the thighs first go in the pan. I'll be making this tomorrow!
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