FOOD NEWS
The Easy Method Jacques Pépin Uses For Juicy Skillet Chicken
BY CLAUDIA ALARCÓN
While cooking chicken on a stovetop skillet is fairly easy, try this method recommended by chef Jacques Pépin to get the juiciest outcome with wonderfully crispy skin.
A cast iron skillet is the best option, but you can use any other good nonstick pan if you don't have one. Place the skillet on the stovetop at high heat.
Pépin recommends using chicken thighs since they have a flat surface with lots of skin and are more flavorful than breasts, but you can use whatever you prefer.
Season the poultry with salt and pepper on both sides and place it skin-side down on the dry pan. You don't need oil or butter, as heat will melt the fat from the meat.
When the fat starts to render and the skin is sizzling, cover the pan and cook it for 20 to 25 minutes. This will create enough steam to cook the chicken without having to turn it.