Crispy Chicken Thighs with Garlic and Rosemary

Yields: 4 serving(s)

Total Time: 20 mins

Ingredients

• 1/3 c. 

  chicken stock

• 2 Tbsp. 

  fresh lemon juice

• 1 Tbsp. 

  Dijon mustard

• 1 Tbsp. 

  fresh rosemary

• 1/4 tsp. 

  red pepper flakes

• Kosher salt and freshly-ground black pepper

• 8 

  small bone-in, skin-on chicken thighs (about 2 1/4 pounds total)

• 8 

  cloves garlic, smashes and skins removed

Directions

1. Step 1-Whisk together stock, lemon juice, mustard, rosemary, and pepper flakes in a bowl. Season with salt. 
2. Step 2-Heat a 12-inch cast-iron skillet over medium heat until hot, 1 to 2 minutes. Season chicken with salt and pepper. Place, skin sides down, in the skillet. Place a second smaller skillet on top of chicken and weigh it down with soup cans. Cook until the skins are golden brown and crisp, 7 to 9 minutes. 
3. Step 3-Remove cans and top skillet. Flip chicken and reduce heat to medium-low. Add garlic and cook until the chicken is cooked through, 2 to 3 minutes. Transfer chicken to a platter; reserve skillet. Add stock mixture to reserved skillet. Cook, scraping up any brown bits, until slightly thickened, 1 to 2 minutes. Spoon over chicken.

Recipe provided by Country Living