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Add the tomatoes and mushrooms and nestle the chicken into the sauce. Season with salt and pepper. Lower the heat to low, cover, and simmer for about 15 minutes.
Chicken thighs rubbed with fresh rosemary, lemon zest, garlic, and salt end up with crispy skin after starting on the stovetop and ending in the oven. Simple but satisfying. If you don't like ...
1. Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat, in batches if necessary, turning once, until golden brown, about 12 minutes. Transfer the chicken to a platter. 2.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Preheat the oven to 400°. Season the chicken with salt and pepper. In a large ovenproof skillet, heat the oil until shimmering. Add the chicken skin side down and cook over moderately high heat, turning once, until browned, 7 minutes.
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Choosing bone-in and skin-on chicken thighs provides the opportunity for an irresistibly crispy skin — although boneless and skinless chicken thighs work in this recipe, too!