If you associate chicken with dry, bland childhood dinners, you probably were eating boneless, skinless breast. It does the job, but it’s inherently flavorless and easy to overcook.
That’s why we often call for boneless, skin-on chicken thighs. Not only is darker meat juicier and more flavorful, its higher fat content makes it more forgiving in the pan. Combine that with an elegant but simple classic French preparation, and you won’t have to worry Mom is forcing a smile during dinner on Mother’s Day.
