I usually find something I would do differently but his was the bee's knees. Great cook and excellent results. I can hardly wait to try it. Thanks for this. Thighs are my favorite.
That looks delicious, and I can’t wait to try it. I like that so many of your recipes are simple enough that the average, everyday, non-professional cook can make food that is restaurant quality. And I’m glad to see that I’m not the only one who will eat those whole, roasted cloves of garlic. A small town near where I live makes a marinade/vinaigrette dressing that’s widely distributed across the country, called Garlic Expressions. If you haven’t tried it, you should! It has whole garlic cloves in it, and when the dressing is all used up, it’s the best part! Marinated asparagus, either grilled, or roasted, or even eaten chilled as a snack or appetizer, is my favorite way to enjoy it. Fresh green beans work as well!
Love this recipe. Can't wait to try it. Been some time since I used my cast iron skillet. Love the idea of stove top to oven. Also Chef, since I made your base seasoning in a large container, it has been my absolute favorite go to. It goes on everything. Love your channel. Keep those recipes coming.
Looks great! I basically do the same just not in the oven and keep them skin side down for 80% for super golden cruuuust! I even start without any oil and a cold pan. THEN PANSAUCE
Remind me, what should we use when the recipe calls for wine and we do not want the alcohol? For this it seems to use more chicken broth, but will that alone give the extra substance of taste to the sauce that you achieved with your recipe? As always, great dish. Thanks, Ange.
Fantastic instructions. Thank you. when i try to cook chicken breasts touching like that, they kinda just get wet in my nonstick pan. would bone on skin on chicken breasts actually sear?
Sounds like you need to get your pan hotter before the chicken goes in. And I avoid thin nonstick pans. They just don’t retain heat well. Get a cast iron or a pan with a heavy and thick bottom.
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Can't wait to try this. I buy thighs mostly too. Never breast. Unless it's whole chicken which I love to grill spatchcock.
Yup!
Arroz con pollo is great with skin on thighs.
If it's me? I'm eating that garlic too! Excellent recipe, Chef!
Thanks bro! Team 🧄
Looks Delish.. love chicken thighs and cook a lot of them so I'm for sure going to try your recipe. Thank you so much!
I usually find something I would do differently but his was the bee's knees. Great cook and excellent results. I can hardly wait to try it. Thanks for this. Thighs are my favorite.
Thank you so much! ☺️
One of the best cooking channels I’ve found. Hello from Alaska!
Thanks so much! 🙏 Greetings from NJ!
Underrated channel. Hope to see it grow, fella has all the parts
Thanks! We’ve been growing little by little over the last few years. Thanks for your support!
This dinner is on our menu. Definitely eating the garlic! Heart healthy.
❤️🧄
You have the best Chicken, leg thigh and wing how to recipes Chef. I'm enjoying your tips and recipes. You out class the big names. Thank you.
❤️❤️❤️ thanks so much! I’m trying my best.
OMgosh!❤ You had me at the gahlic! New subscriber Ange! Thanks 😊 yum 😋
Garlic stays in the gravy....yum!!
For Life! 🧄
That looks delicious, and I can’t wait to try it. I like that so many of your recipes are simple enough that the average, everyday, non-professional cook can make food that is restaurant quality. And I’m glad to see that I’m not the only one who will eat those whole, roasted cloves of garlic. A small town near where I live makes a marinade/vinaigrette dressing that’s widely distributed across the country, called Garlic Expressions. If you haven’t tried it, you should! It has whole garlic cloves in it, and when the dressing is all used up, it’s the best part! Marinated asparagus, either grilled, or roasted, or even eaten chilled as a snack or appetizer, is my favorite way to enjoy it. Fresh green beans work as well!
I’ll keep a look out for that dressing! Sounds delightful! 🧄
Newbie here!👋
This looks amazing. I cant wait to try it. Thank you !❤
Hope you enjoy and thanks for watching! Welcome aboard 🫡
Love this recipe. Can't wait to try it. Been some time since I used my cast iron skillet. Love the idea of stove top to oven. Also Chef, since I made your base seasoning in a large container, it has been my absolute favorite go to. It goes on everything. Love your channel. Keep those recipes coming.
You living on easy street with a large stash of base seasoning! Thanks so much bro!
Can't wait to try this.
Hope you enjoy! 😊
You’re the real deal man I’m gonna try this out! I made your spatchcock chicken and my family loved it
❤️🙏☺️
Looks great! I basically do the same just not in the oven and keep them skin side down for 80% for super golden cruuuust!
I even start without any oil and a cold pan. THEN PANSAUCE
❤️❤️❤️
Looks amazing! Bravo. 👏 I would totally eat all that garlic as well.
We should have garlic bros handshake at this point. 🧄🤝
Remind me, what should we use when the recipe calls for wine and we do not want the alcohol? For this it seems to use more chicken broth, but will that alone give the extra substance of taste to the sauce that you achieved with your recipe? As always, great dish. Thanks, Ange.
I’d substitute for a few tsp of vinegar
Thanks Chef.🥔♥️👌🏾🙏🏽
You are so welcome! 🙏
Looks amazing! 🔥👍🏾
Thank you 🙌
Fantastic instructions. Thank you. when i try to cook chicken breasts touching like that, they kinda just get wet in my nonstick pan. would bone on skin on chicken breasts actually sear?
Sounds like you need to get your pan hotter before the chicken goes in. And I avoid thin nonstick pans. They just don’t retain heat well. Get a cast iron or a pan with a heavy and thick bottom.
Making this now
Enjoy! 😊
Dang, your good. Keep up the good work my friend.
Thanks brother!
Great vidio well laid out very informative love your inthusiasom! Going to make these bone in thyz as soon as possible ! Great job
Thanks so much Ron! Enjoy!
Made your chicken thighs last night they were absolutely delicious! You're sauce is out of this world! Thank you for sharing your recipe!
The only place I've seen bone in skin on chicken legs is at either a Peruvian restaurant or African peri peri restaurant.
Full leg quarters yes but just the thighs I have never seen.
❤❤❤❤❤❤❤❤Yum!
Thanks! 🙏