Several years ago, the French-Canadian chef at The Epicurean (a now-closed bistro in Latham, New York) taught me how to infuse ordinary chicken thighs with THE most intoxicating flavor and perfume. The trick? Simply tuck a thin slice of lemon beneath the skin of each thigh, and then saute for about 25 minutes. Combine this lip-smacking main course with smashed new potatoes and blanched green beans, as I did last night, and voila! –you’ll have a five-star dinner that comes together in just 30 minutes.
Thank you for watching this self-filmed video. I’m so sorry about the singing dog.
Update: here’s the link to the skillet I used in the above video: Presto Electric Skillet.
And here, just in case you need it, is the printable recipe: