Chicken Thighs

Chicken thighs are the cut I reach for more than any other — forgiving enough for a fast weeknight skillet, flavorful enough to anchor a slow braise. Sear them until the skin crackles and serve with a pan sauce in 30 minutes, bake them boneless with shallots and herbs, or let them simmer low and slow in a harissa-spiced braise until they’re falling-apart tender. These are the chicken thigh recipes that earn a permanent place in your rotation.