Home Cooking


Sauteed chicken--to crisp up skin???


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Sauteed chicken--to crisp up skin???

MaggieRSN | Dec 2, 2007 11:08 AM

I'm sauteeing chicken thighs in wine.

I do dredge them first in AP flour and S&P, and the color is always where I want it when they're done. We like the flavor and texture of the meat, but the skin tends to be soggy (like a fricasee) for us.

I don't know whether a high oven briefly would dry them out, or if a couple minutes under the broiler would burn the skin (due to residue sugar from the wine).

What do you do? Thanks.

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