Canal House's chicken thighs with lemon from Food52 by Christopher Hirsheimer and Paul Bertolli and Melissa Hamilton and Kristen Miglore

  • chicken thighs
  • preserved lemon rind

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on May 05, 2020

    I love the shatteringly crisp skin. Season the chicken lightly as the lemon adds a lot of salt. I overdid it with the preserved lemon, so I added chicken stock to the pan sauce, something I will do again. Served with couscous and celery/walnut/blue cheese salad as celery is the only remaining fresh vegetable in the house 2+ weeks after grocery shopping. #covidcooking

  • chawkins on October 08, 2016

    More of a technique than a recipe. Great results for such a simple preparation with just two ingredients.

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