This is another recipe from one of my favorites, Ali Slagle. This one is not only easy and delicious, but it's also gorgeous to plate and snap pictures of!
Some people will definitely have issues with the recipe calling for MSG, which I completely respect and understand -- I don't make this often (or use MSG, really).
Ingredients:
2 pounds bone-in, skin-on chicken thighs (4 to 6)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/2 teaspoon MSG
4 garlic cloves, thinly sliced lengthwise (about 1/4 cup)
Lemon wedges, for serving
FIRST: Pat the chicken thighs dry with a paper towel, then season both sides with the salt and pepper and half of the MSG. Without heating the pan first, drizzle the olive oil into a large skillet, then add the chicken thighs, skin-side down.
NEXT: Set over medium heat and cook, without moving them, until the skin is crisp and deep golden brown, about 15 minutes. Flip the thighs over and cook until the meat is cooked through about 10 more minutes.
THEN: Transfer the chicken to serving plates. Return the pan with the schmaltz to the stove. Set a coarse strainer over a heatproof bowl next to the stove. With the heat off, add the sliced garlic to the fat and arrange the slices in a single layer. Fry over medium, stirring often and scraping up brown bits until the garlic is just golden, 3 to 5 minutes. Pour the garlic chips into the strainer, then toss with the remaining MSG.
FINALLY: Sprinkle each chicken thigh with garlic chips and a squeeze of lemon (perhaps also a drizzle of the schmaltz if you’re feeling it).
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