"Jacques Pépin recommends browning poultry skin-side-down in a hot skillet, then covering it to let it steam without ever turning it for perfectly crispy skin."
"Pépin recommends using chicken thighs since they have a flat surface with lots of skin and are more flavorful than breasts, but you can use whatever you prefer."
"The beauty of this method is that it gives you lots of free time for preparing side dishes or anything else you need to do since you don't have to be looking after the chicken."
"You can apply this technique to numerous poultry recipes once you see how easy it is and the wonderful results you will get."
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