1 1/2 lb. chicken thighs, skin-on and deboned
Salt
Ground black pepper
3 tablespoons melted butter
20 cloves garlic, peeled and gently smashed
1/4 cup white wine, beer, or champagne
1/4 cup water
Pinch of cayenne pepper
1 tablespoon Italian Parsley
1/3 cup Parmesan cheese

Season the chicken with a little salt and black pepper. Heat up a skillet (cast-iron skillet preferred) on medium heat, add a little bit of butter. Pan-fry the chicken with the skin side down first, until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside. Add the remaining melted butter and sauté the garlic until light brown. Add the chicken back into the skillet, follow by the white wine and water. Lower the heat and let simmer. Add salt to taste and a pinch of cayenne pepper. Reduce the sauce a bit. Add the chopped parsley and top the chicken with Parmesan cheese. Remove from heat and broil the chicken in the oven until the cheese melts. Serve immediately.