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Crispy Skin Chicken Thighs. Crisp the skin over medium heat slowly to render the fat and make the skin crackle. A lot of people think to make the chicken crispy you have to start with red hot heat in the pan.. it’s the opposite! Go slow, skin side down... lots of salt and pepper. Flip ‘em over. Toss in some fresh rosemary or sage or thyme. Finish in the oven for 15 minutes at 400 especially if they are bone-in. Let rest... then hit it with some lemon zest, some chile pepper or hot sauce if you l
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In my new cookbook, #SundaysWithSophie, I’m sharing not one, but TWO recipes for one of my favorite dishes of all time: Chicken Milanese. You’ll also find a “Chicken Milanese 101” inside. In this video, I’m making Chicken Milanese topped with Prosciutto, Taleggio, Arugula & Red Wine Vinaigrette. Get all of the details in my new book… now available at your favorite bookseller! | Bobby Flay
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