Categories: Chicken, Main Dish, Mark Bittman

Ingredients

• 1 tablespoon peanut oil or 1 tablespoon other oil
• 2 lbs bone-in chicken thighs, rinsed and patted dry with paper towels
• 1 teaspoon minced garlic
• 1 tablespoon grated lemon zest
• 1/4 teaspoon cayenne pepper (or to taste)
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/3 cup water
• 1 lemon, juice of

Directions

1. Heat a large, deep skillet (non-stick is preferred) over med-high heat for 2-3 minutes.

2. Add in the oil, swirl to coat the pan; then add in the chicken; brown quickly on both sides.

3. Turn off the heat and remove the chicken and all but 1 tablespoon of fat from the skillet; let the pan cool for a minute or so, then turn the heat to medium and add in the garlic; cook/stir until it softens, a minute or two.

4. Add in the remaining ingredients except for the lemon juice; stir.

5. Return the chicken to the skillet and turn it once or twice in the liquid; cover, decrease heat to med-low, and simmer, turning once or twice, until the chicken is done, 20-30 minutes.

6. Remove the chicken to a serving platter and stir the lemon juice into the broth; pour some of the broth over the chicken and pass the rest at the table.

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