Chicken

“At home I don’t even want to use a knife and fork,” says chef Nick Johnson of 43 North in Madison, WI. This sandwich, with store-bought rotisserie chicken, obliges. 

The fresh herbs in this dish— part of the gluten-free menu at Boston’s Myers + chang—add lots of flavor, so don’t even think about skimping!

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.