I have a go-to chicken dish that I like a lot. I marinate thighs in a soy based marinade and then brown them. Then I mix the marinade flavors, chicken broth and rice and put the thighs in skin side down, cover, and cook over medium-low heat until the rice is nearly done. With 10 minutes or so left to go, I turn the thighs skin side up, lay them on top and finish cooking, uncovered, until the rice is done.
I like the skin done this way. I start the browning in a cold pan which really renders the fat nicely (you can see the fat in the first picture, I added no oil), but I know that a lot of people only like chicken skin crispy. The skin here isn't flabby, but it isn't crispy either. Does anyone have a good trick for crisping chicken skin that is already fully cooked by braising?