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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