CHICKEN WITH PAN SAUCE

INGREDIENTS

For chicken:

6 bone-in, skin-on chicken thighs Kosher salt and freshly ground pepper

For pan sauce:

1/2 cup water

1/2 cup white vinegar 2 tablespoons unsalted butter, cubed and tossed with 2 teaspoons cornstarch

2 tablespoons finely chopped parsley

A squeeze of lemon

METHOD

1. Prep: Season chicken, using 1/2 teaspoon salt and 1/4 teaspoon pepper per pound. Set on a rack and let rest, uncovered, in the fridge, 2-24 hours. One hour before cooking, pull out of fridge. Heat oven to 450.

2. Crisp: Settle chicken, skin-side down, into a dry, cold cast-iron or nonstick skillet. (Use two skillets, if need be.) Set skillet over medium-high heat until skin turns golden brown, 5-6 minutes. Turn chicken and slide pan into oven. Roast until cooked through, about 20 minutes. While breast meat is best at a max of 165 degrees, thighs can reach 200 and remain juicy.

3. Serve: Cover loosely with foil and let rest while you make an easy pan sauce: Pour off much of the fat from the pan. Set pan over high heat. Pour in water and vinegar, scraping up browned bits from the bottom. Cook until reduced by half, about 3 minutes. Drop in butter and cook until thickened, about 1 minute. Stir in parsley. Taste and add a squeeze of lemon, if you like. Pour onto a serving platter, arrange chicken on top.