Winner, winner, saucy chicken dinner

Beth Dooley | (TNS) Star Tribune

Here are two great reasons to cook chicken thighs in a heavy skillet: the crisp skin and the fabulous fat it leaves behind. That fabulous fat is the base for a lush sauce that has endless variations; using this method, you’ll never eat the same dish twice.

The only things you need are a heavy skillet, quality chicken and patience. First, cast iron is perfect because it will distribute the heat evenly and help keep the chicken skin from burning. It...