Winner, winner, chicken dinner! These skillet-fried thighs are irresistibly crispy, thanks to a flattening technique using a skillet weighted down with soup cans.

YIELDS: 4 servings

TOTAL TIME: 0 hours 20 mins


INGREDIENTS

1/3 c. chicken stock

2 tbsp. fresh lemon juice

1 tbsp. Dijon mustard

1/4 tsp. red pepper flakes

Kosher salt and freshly-ground black pepper

8 small bone-in, skin-on chicken thighs (about 2 1/4 pounds total)

8 cloves garlic, smashes and skins removed

DIRECTIONS

1- Whisk together stock, lemon juice, mustard, rosemary, and pepper flakes in a bowl. Season with salt. 

2- Heat a 12-inch cast-iron skillet over medium heat until hot, 1 to 2 minutes. Season chicken with salt and pepper. Place, skin sides down, in the skillet. Place a second smaller skillet on top of chicken and weigh it down with soup cans. Cook until the skins are golden brown and crisp, 7 to 9 minutes. 

3- Remove cans and top skillet. Flip chicken and reduce heat to medium-low. Add garlic and cook until the chicken is cooked through, 2 to 3 minutes. Transfer chicken to a platter; reserve skillet. Add stock mixture to reserved skillet. Cook, scraping up any brown bits, until slightly thickened, 1 to 2 minutes. Spoon over chicken.