Carefully place the seasoned chicken thighs in the pot, skin side down. Cook about 4 minutes per side, until both sides are browned. Remove chicken to a clean plate. Turn off the Instant Pot and pour the chicken broth into the inner pot. Use a spatula to scrape up any browned bits on...
Start the chicken thighs in a cold skillet, skin side down. Add oil to a heavy bottom skillet, then add the chicken thighs skin side down before turning on the medium-high heat. Bringing the chicken to temperature as the heat of the pan rises reduces the chance of the skin shrinking fro...
Pat the chicken skin dry with paper towels, then season the chicken on both sides with salt and pepper. Heat a braiser pan or high-sided saute pan with a lid over medium heat, and add the chicken thighs skin-side down. Cook for about 5 minutes, until fat has rendered and the skin ...
Season the chicken thighs on both sides with salt and pepper. In a 12-inch (30-cm) ovenproof French skillet or fry pan over medium-high heat, warm the oil. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes...
Grill on direct heat, skin side down for 6 minutes, flip and grill for another 6 minutes, then move to indirect heat and cover. Let cook until chicken thighs reach an internal temperature of 180-185 degrees F. Thighs usually take about 20-25 minutes total, but it will really depend on...
Season chicken thighs generously with salt and pepper on both sides. Heat a skillet with olive oil and sear chicken thighs skin side down in a skillet for about browned. Flip each thigh over and continue to cook for a couple minutes. Remove from heat. (this can be done in batches so yo...
Season the chicken thighs generously with salt and pepper then add to the pan, skin-side down. Allow the chicken thighs to cook for 10-12 minutes per side until golden brown. Remove the chicken from the pan. Add the finely chopped garlic and cook, scraping off the brown bits from the ...
To make Mediterranean baked chicken, first pat your chicken thighs dry and season with salt and pepper. Next, heat some of your oil in a large oven-proof skillet. Once hot, add the chicken skin side down and cook for 5 minutes or until golden brown. Flip and brown the other side for...
Season the chicken thighs generously with salt and pepper. Add the chicken thighs, skin-side down into a large, deep pan then place over medium-high heat. Allow to cook for 7-10 minutes until the skin is crisp and deeply golden. Flip the thighs over and cook for another 7-10 minutes...
In a large ovenproof fry pan over medium heat, warm the olive oil. Season the chicken thighs on both sides with salt and pepper. Arrange 4 of the thighs, skin side down, in the pan. Cook, without turning, until crispy and golden brown on the bottom, 5 to 6 minutes. Turn and cook...