Ingredients
4 small skin-on, bone-in chicken thighs
1 tsp cooking salt
1/2 tsp black pepper
Method
1. Dry the chicken flesh with paper towels.
2. Place the chicken skin-side down, in a cold, large, non-stick frying pan over medium heat. Cover with a lid and let the chicken cook for 10 minutes.
3. Uncover, then turn down the heat to medium-low and cook for another 20 minutes.
4. Flip the chicken and cook the flesh side for 5 minutes.
5. Transfer the chicken to a plate and rest for 3 minutes, then serve.
Serves 2.
Notes
I served this with some roasted potatoes and a green salad (lettuce, green onion, cucumber, cooked green beans, white balsamic, and olive oil).
IThis is an adapted version of the recipe by Nagi Maehashi in her book book Tin Eats Cookbook: Dinner (page 134). There’s also a version of the recipe online.