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3 Reviews
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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