Bone-in chicken thighs are easy to cook and extra tasty because their meat is rich and juicy, and the bone and skin add flavor and help retain moisture. Cooking chicken under a brick (or in this case, a heavy pan) is as easy as grilling but has the added benefits of golden, uniformly crisped skin and succulent meat. We like to serve it with a bold garlic-and-olive pan sauce over a warm “skillet panzanella” of country-style bread, chorizo, and fennel.
Philips HD6975/00 Digital Oven Toaster Grill, 25 L...
PHILIPS Air Fryer HD9200/90, uses up to 90% less f...
Butterfly Smart 2 Litres Table-Top Wet Grinder|150...
Pure Source India 500ml Glass Science Beaker Measu...
Pigeon Aluminium Nonstick Duo Pack Flat Tawa 250 a...
Nutty Gritties Gift Box Premium Special Dry Fruits...
