I have not made this particular recipe yet, but have mastered many chicken
thighs in a cast iron skillet and frying pan.
Not exact matches
Cooking the
thighs skin side down
in a
cast -
iron skillet to renders out the fat and crisps the fatty skin up like bacon.
I cooked the chicken
thighs in the crock pot the first day and cooked it until crispy
in a
cast iron skillet the next day.