In this quick dinner, chicken thighs are pressed while they cook, ensuring even contact with the hot pan to encourage a crispy, golden crust. To take advantage of the browned bits left behind, a splash of hot sauce and water (or stock!) creates a spicy, zesty pan sauce in under a minute. A cooling salad of cabbage, corn and pickles with a ranch-style dressing makes a suitable partner for the rich chicken thighs.