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Crispy Chicken Thighs with Schmaltzy Vinaigrette with Ann Taylor Pittman
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You'll get all the deliciousness of a roast chicken in a fraction of the time when you opt for bone-in thighs as opposed to a whole bird. Schmaltz, a Yiddish word for chicken fat, is the base for a bright pan sauce that's drizzled over the dish.
(09:48)