One-Skillet Crispy Chicken Thighs with Fennel and Harissa | Bon Appétit
Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold. Get the recipe: http://ift.tt/2ld2Hib Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. One-Skillet Crispy Chicken Thighs with Fennel and Harissa | Bon Appétit
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