Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
The world of fermentation.
Our spin on Diane Kochilas’ recipe for a roasted quartered chicken uses only thighs, and we cook them in the oven in a 12-inch skillet so that when they’re done, it’s a simple matter to reduce the juices to a flavorful sauce on the stovetop. You will, however, need an oven-safe 12-inch skillet to prepare this recipe; it will be quite full once all the ingredients are placed in it, but with cooking the volume will reduce. When saucing the chicken, pour the liquid around and between the pieces so they don’t lose their beautifully crisped skin.
medium red onion, halved and thinly sliced
pint grape or cherry tomatoes
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT