Sounds good! So good in fact that I just bought some thighs and mushrooms to try it. Did it in fact crisp up nicely?

I was somewhat amused at how the author seemed amazed at the "no added fat" aspect of the recipe. Between using what I'd guess is the fattiest part of the chicken and using a non-stick skillet, I can't imagine at what point in the process he'd expect to have to add fat!

Now I know what we'll have for dinner tonight!

It's just that you add nothing at all. Which is counter-intuitive. A hunk of chicken in a cold pan...

Yes, it's lusciously crispy.

That sounds so good!! I think there are chicken thighs in the freezer....Mummmmm.....LOL

Linda

Oh, that sounds good, I like most of the recipes I've tried from Jacques Pepin so I'm sure I'd like this.

FOAS, thanks for pointing out the non-stick pan. I completely missed that part and was trying to figure out if my much less fatty home-grown chickens were going to be fat enough not to stick. And, I wonder if it will work as well with other parts, I'm going to have to try this since I have whole chickens but not just thighs.

That's the great thing about this forum, if I experiment and mess something up and I don't tell, no one knows!

Annie

I'm jumping on the band wagon too! Thanks for sharing.

Cut a 1/2 inch thick slash on either side of the thigh bone. This is on of my very minor peeves--does this mean to slash either one side or the other or does it mean to slash "each" side of the thigh? LOL

We did both sides. I think it's a very important step, because it allows the thigh to flatten out.

Oh sushipup, that does sound good. thanks for taking the time to share it.
Sue

Well I just ordered some stainless steel cookware. Maybe I should keep one of the non-stick skillets to make this recipe?

Interesting! I have never cooked chicken without oil, and I'm excited to try this. I might just have to pick up some thighs. (It would have to work with drumsticks too, right?)

I am not sure it will work as well for other cuts, especially not drumsticks, which can't be flattened out, and have skin all around. You'd have to turn drumsticks, so you wouldn't get the same crust.

Shaun, I'd never be without a couple of non-stick pans! This should work as well with a well-seasoned cast iron pan, of course.

ahhh! thanks! I have cast iron - all I have non stick is a small crepe pan.

And, our store has thighs on sale this week. I almost picked them up but all my recipes call for boneless thighs...I'll get some tomorrow and try this.

thanks!
Stacy

a little off topic and for that I apologize but I though others reading here might appreciate it anyway:

I always buy the chicken thighs with the bones in. I cut the bone out and also remove the skin. The now boneless part I use as any chicken filee (we love stuffed rolls with various fillings) and the bones and skin make wonderful chicken stock that gets used for soups, cooking rice and other recipes calling for chicken stock.

So for the price of one, I get at least two meals out of each piece per person.

Excellent! We really enjoyed it; my wife and I declared it a definite do-over. My only sub was portabellas.

It took closer to a half hour to cook so I'll set it at a higher heat next time, but since all cooktops vary it's not worth discussing here.

Thanks for posting the recipe!

Yes, when the recipe says "Hot", that's what they mean. A high burner. It's a very literal recipe, I think. Everything for a reason. The thighs work best, slits by the bone to make it spread out more, don't turn it, don't fuss with it. But the best chicken skin I've had. Heck, if you just want to pour off the fat, you've rendered out most all of the fat in the skin, so it shouldn't be too bad to eat, right?

Glad you enjoyed it!

Wow, I think my husband would love this. Sounds like a must try. Thanks!

BTW, just a little note....if you have pet birds in your house be aware that high heat teflon fumes can be harmful.

Back to our regularly scheduled programming. :)

Tried it last night; only sub was I used canned mushrooms because I was too lazy to stop at the store on the way home for fresh ones. Even with that, it was delicious! I'm sure fresh mushrooms are even better, and that's what I'll be using next time.

Amazingly simple. If there was a ratio of 'good result' to 'easy preparation', this would be very high...One nice thing is that you can start the chicken cooking before you do any other prepping, so you're not wasting time. Other thoughts: the thighs weren't quite done at 18 minutes, so I flipped them and cooked them for 2 more minutes on the flesh side.

This recipe is a keeper! Thanks, sushipup!

I made it a couple of nights ago - and Scott doesn't like bones and skin in or on his chicken! So when he said how good it was???? wow.

Will, of course loved it. He loves feeling barbaric and picking things up and eating meat off the bone. :-)

The sauce with the mushrooms was just outstanding.

Thanks sushipup. :-)

What else could I use besides mushrooms? No one likes them. Any suggestions?

Sounds good. Will try it this week.
Shaun, how bout some cannelini beans with some sauted spinach.
Kim

Kim, that would work, thanks.

Sushipup:
That's how I do Thighs and Legs but throw in a couple more vegetables. Very Good !!!
Sometimes I Roast them in the oven.
LOU

In the Skillet, cooking.
{{!gwi}}

On the Platter:
{{!gwi}}

By keeping the skin side down, you'll get much browner and wonderfully crisp skin, Lou. The veggies look good.

I am going to try this too but not in a non stick pan. Maybe I'm overly cautious, but I don't like to use non stick on high because of the chemicals that are released.
I don't have birds but my dogs and family count too!

Bumblebeez:
You can use a Cast Iron Skillet.
Lou

If it is seasoned.
Lou

bumblebeez, cast iron worked great!

bumblebeez - the way I read the recipe the pan doesn't get to high heat.

"Only then turn the heat to high. When the chicken starts to sizzle, turn heat to medium..."

I think high heat is just to give it a faster start. The chicken starts to sizzle long before the pan itself gets super hot.

I'm so glad this recipe got bumped to the front page again. I really liked it but had totally forgotten about it.

Well I made this tonight. Instead of mushrooms I put in whole garlic cloves.

I thought it was pretty darn good. Next time I'll let it stay on high for a bit longer before I turn it down to medium; wasn't as crispy as I would have liked it. Here's a pic:

Shaun, Thanks for the idea. I made it with mushrooms but I'll add garlic cloves next time. Hey, The Fresh Market on Forest Hills Blvd has roasted garlic cloves by the pound at the olive bar--give that a try.

Thanks Cathy! I'll have to get some - I love me some roasted garlic!

By the way, my hubs and son loved this too.

Shaun, great picture!

Made this for dinner last night...Lee loved it!!!

Will make again and again and for company too!!!

We removed the skin before eating; but it was very crispy.

It was so moist and juicy. Loved the onion, garlic and mushroom sauce with wine....

Linda

I've made it twice since the original poster put it on the forum. Thanks, sushipup!

What is amazing is how incredibly simple the technique is. I guess from a food science standpoint, the skin is frying in the rendered fat, and the flesh is steaming in the covered skillet so it's nice and juicy. While you wouldn't call this health food, I would imagine that it's probably better for you than regular fried chicken (just look at all that fat that remains in the skillet!) but still has some of the crunchy mouthfeel that you associate with fried chicken.

While I have the greatest respect for M. Pepin's skill, I do find this recipe as written to be a tad too salty. And last night, I didn't bother making the sauce. I used just a light sprinkle of salt and a generous grinding of white pepper--turned out fabulous.