I consider chicken thighs one of the best choices for a quick and tasty meal -- it's one of those meals that can be prepped and cooked in 15 minutes, at a cost of just a few dollars/person. In the above dish where chicken thighs are pared with mixed vegetables, the thighs are the star.

But, what makes the dish is the great crispy skin that comes from a clean sauté. So, be sure to get the thighs with the skin on... Don't worry about the fat content -- just cook the chicken thighs skin side down for 80% of the cooking time and skim the fat from the pan as it is rendered.

TIPS TO CRISPY CHICKEN THIGHS -- OR -- HOW TO PREVENT FOOD FROM STICKING TO PANS -- Don't crowd the pan;. released liquids will cool the food and prevent proper searing. --Make sure the oil is hot enough before you put the food in. A bead of water should glide over the oil. --Cook skin side down for most of the time. This will keep the meat moist and allow the skin to properly crisp. --Baste the upper side of the chicken as fat is rendered. Skim off excess fat . For a more technical analysis of why food sticks to pans and how to prevent this, see: WHY FOOD STICKS TO PANS