“My favorite way of preparing chicken is to grill it and a sprig of rosemary on a charcoal fire”
There is a Jacques Pepin chicken thigh recipe I really like. Very simple S&P seasoning which I amp up a bit.
You cut along both sides of the bone half way through the underside of the meat. Season the skin and under side. Drop it skin side down on a cold non stick frying pan over medium heat and throw the top on. Set it and forget it. No turning needed as the cuts along the bone allows heat to penetrate the bottom side meat.
It renders the fat out of the chicken skin and gets it amazingly crispy. You use some of the rendered fat to make a mushroom side.
“No turning needed as the cuts along the bone allows heat to penetrate the bottom side meat”
Meant the non skin top side meat”