One-Skillet Crispy Chicken Thighs with Fennel and Harissa

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Get the recipe: https://www.bonappetit.com/recipe/one-skillet-crispy-chicken-thighs-with-harissa