He just placed the pieces skin-side down in the skillet, turned the heat to high, and watched as the skin turned a glorious golden brown. Once sizzling, the skillet is covered, the heat is reduced to medium, and the chicken cooks until done. Pepin never flips or fiddles with it. How could this chicken be so easy?

The only fat in the skillet is rendered from the chicken skin. By the end there is a surprising amount. Luckily, it's used as the base for the quick pan sauce. The relatively simple sauce of mushrooms, onion, and garlic is saturated with a rich chickeny flavor. It's also good enough to eat with a spoon.