Southern Cast Iron

CHICKEN again?


If you don’t have sherry vinegar, use red wine vinegar. Be careful when adding vinegar to a hot pan. It creates a strong vinegar aroma, so make sure to stand back.

Pan-Roasted Chicken Thighs

Makes about 3 servings

A good pan-roasted chicken recipe is something every home cook should master, and the best thing is that only a few ingredients are needed to do the trick. You’ll be happily surprised by how something this easy can be so tasty!

6 bone-in skin-on chicken thighs (about 2½ pounds), trimmed
1½ teaspoons kosher salt
½ teaspoon ground black pepper
1 tablespoon olive oil
Garnish: fresh thyme

1. Preheat oven to 425°. Sprinkle chicken with salt and pepper.

In a 12-inch ovenproof skillet, heat oil over medium-high heat. Add chicken, skin side down; cook until browned, 3 to 4 minutes. Turn, and cook until browned, 2 to 3 minutes more. Remove chicken from skillet. Carefully drain any

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