A compromise which I have only grown to actually enjoy over the past few years - the chicken thigh! They're actually real good - and a happy medium between deep fried and bone dry.
We had a package of defrosted bone-in, skin ON chicken thighs in the fridge this am that I have been pondering what to do with. The boneless, skinless thighs are much easier for me to handle. Saute, bake, even pan fry. No biggie. But WITH the bone - that's a different beast entirely. It's a home day. Everyone has a cold, there aren't any must do errands, so I threw that chicken (peeled the skin off first) into the crock pot with:
a large shallot
the juice of two small limes
a few generous shakes of:
covered those suckers with beef broth (because that's what I have) and turned the heat on low.
It already smells sooooo good. I'll let you know how it turns out.