Pam Segall from the ‘80’s Chicken Thighs & more!

submitted by Pamela Adlon

Pam Segall from the ‘80’s Chicken Thighs


  • Chicken Thighs (skin on, duh)

  • Salt

  • Pepper


  1. Dress chicken thighs with salt and pepper. (No oil, no butter. You heard me).

  2. Arrange in a cast-iron skillet.

  3. Cook at 450 degrees for an hour.

  4. DO NOT OPEN THE FUCKING OVEN WHILE THEY ARE COOKING (that’s how the skin gets crispy and meat stays moist)



  • One shallot

  • Tablespoon Worcestershire sauce

  • Hot red peppers (optional)

  • One block cream cheese

  • Small container sour cream

  • One can anchovies (drained)


  1. Mix all of that together in a blender until smooth

  2. Top with caviar

  3. Pro tip: Go easy on the sour cream, it could get too watery



  • Potatoes

  • Peanut Oil

  • Sea Salt Flakes

  • English Malt Vinegar


  1. Peel and thinly slice your potatoes.

  2. Fry up a couple of inches of peanut oil in a large pan. Let it heat up hot. Be careful of splatter.

  3. Drop in a few potato slices at a time with a sieve spoon. Let them fry for a minute or two and then flip them over cooking until both sides are golden and crunchy.

  4. Make a nest in a basket with a cloth napkin and lay your chips in there to drain.

  5. Top with some freshly ground sea salt flakes.

  6. You at this point will have already put English malt vinegar in a spray bottle.

  7. Spritz your chips.


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