Pan-seared boneless skin-on chicken thighs with a cranberry juice pan sauce

For comparison: a thigh cooked real hot and fast to 165F / 74C internal, about 10 minutes, rested a few minutes and sliced, is not dry but is a little tough and slimy.

Lower the heat to just south of medium so the fat has more time to melt.

Do not move or flip the chicken until it releases easily; go easy on the skin, which tastes burned at lighter colours than meat.

Once seared on all sides, flip frequently; it cooks a little faster and nothing burns unseen. Pooling juice and a bouncy feel are signs it is cooking through.

Cook to at least 175F for dark meat, preferably 185F / 85C internal; about 13 minutes in the pan.

Soak up any burned oil in the pan, deglaze with the cranberry juice and dissolve the solids on the bottom of the pan.

Reduce until syrupy, turn off the heat, and when it is barely bubbling melt in a little butter; add parsley leaves.

Reduced juice is very sweet; juice plus water, or water plus a little sweet vinegar, can be used instead.