Mahogany Chicken

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Appears in Cook's Country August/September 2005

We wanted to add a chicken dish to our 30-minute repertoire, without exhausting another tired, old recipe.

SERVES 4

Mahogany Chicken

WHY THIS RECIPE WORKS

Our Mahogany Chicken recipe started with browning the chicken thighs—skin side first—until deeply browned and very crisp. We then flipped the meat and cooked the second side for about half the time. This method melted away much of the fat b...

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