I've had chicken thighs/legs a couple of times recently where the skin had almost "melted" into the meat (at Mediterra in Princeton and at Bab's in Atlanta). I'm not always a huge chicken fan, but I can't get either of these dishes out of my mind -- they were both amazing. Anyone know how I can get the skin to behave this way at home? My guess is initial high heat and then a braise, but my attempts to execute this at home have been utter failures. Any suggestions would be appreciated.