Braised Chicken Thighs with Chicken Skin Gremolata
At Cooking Light we sometimes remove the skin from rich chicken thighs to reduce the saturated fat, but I realized last February that I could roast that very same skin till it's crisp, rendering out much of the fat and capturing lots of chickeny goodness for a wintry braised main dish. The gremolata idea came from my love of flat-leaf parsley: I never use the regular stuff anymore. Start checking the skins after 30 minutes in 5-minute intervals; they can quickly go from perfectly crisp to burned.
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