A dinner party dish ready in under an hour, using just one pan? Dreams can come true. Start by searing bone-in chicken thighs in a big skillet, then finish them in the oven for the most golden, crispy skin. Let the chicken cool on the side; meanwhile, take advantage of that glorious rendered schmaltz with a quick pan sauce. Let garlic, shallots, and raisins (golden or green work best) sizzle in the warm fat before adding a good glug of vinegar. Stir in a pat of butter to finish, then spoon over peppery arugula. Nestle in the thighs and serve with plenty of bread to mop up the juices.
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