Jacques Pépin's crunchy skillet chicken thighs with zucchini from Food52 by Jacques Pépin

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Notes about this recipe

  • EdM on September 09, 2021

    The slices along the bone seems to help the cooking time - 30 minutes is enough. Adding one or two thighs for leftovers (same cooking time) greatly increases fat/liquid in pan, should remove some before vegetables. Can throw in a few sprigs of thyme or oregano with chicken, remove before vegs. Sun dried tomatoes good, other options worth trying for variety, as May 2021 commenter said (spring onions).

  • Barb_N on May 20, 2021

    I didn’t make large slices along the bone so my chicken thighs took much longer than 30 minutes to cook. With a non stick pan I didn’t need any oil and spooned out 1/2 c of fat and liquid. I also cooked it for part of the time with the lid off to crisp the skin. I used sliced spring onion instead of sun dried tomatoes. They would add beautiful color but I wanted the flavor of the squash to be prominent. Definitely will make again.

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