i found this recipe for chicken thighs a few months back but didn’t find time to make it until now. it’s fairly easy and one of the things i love about it is that it doesn’t use a lot of oil. basically, you’re rendering the fat from the chicken skin (and tossing out most of it even).
it also gives me something else to do with chicken thighs (my favorite part of the chicken) besides my go-to parmesan-crusted baked chicken. i can probably serve this with pasta. the lemon- and oregano-infused “sauce” from the chicken broth and white wine would be perfect with linguine.