If you have never purchased chicken with the skin on and bone in, you must try these chicken thighs the way Jacques Pépin cooks them – skin side down in a dry non-stick pan on high heat, then covered for 16-18 minutes. Using the same pan make a mushroom sauce in 5 minutes with onion, garlic and mushrooms. From his "More Fast Food My Way" cookbook.
See Jacques prepare this dish and get the recipe here (starts at about the 2 min. 18 sec. mark)