Butter Chicken Thighs

• 2 chicken thighs, bone-in, skin-on
• 1.5 tbsp butter
• coarse salt
• black pepper

Instructions

1. 1

   Pat thighs very dry with paper towels. Salt skin generously.

2. 2

   Place thighs skin-side down in a cold cast iron pan. Turn heat to medium. Cold start renders the fat.

3. 3

   Cook without moving for 12-15 minutes. The skin should be deep golden and crispy. Do not rush it.

4. 4

   Flip. Add butter. Baste the skin with melted butter for 2-3 minutes until internal hits 165F.

5. 5

   Rest 5 minutes skin-up so the crispy side stays crispy. Pour pan butter over to serve.