You'll get all the deliciousness of a roast chicken in a fraction of the time when you opt for bone-in thighs as opposed to a whole bird. Schmaltz, a Yiddish word for chicken fat, is the base for a bright pan sauce that's drizzled over the dish. Crispy Chicken Thighs with Schmaltzy Vinaigrette

Cooking Light
November 01, 2017

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