Cabbage's world

A nice easy dinner. I need to get the hang of cabbage's cold-chicken-on-skillet method. The skin had a great texture when I made this -- perfectly crispy. But it never fully became "unstuck" from the skillet as it was supposed to, and I ended up peeling the thighs off the skillet. They came off pretty easily, so the searing must have de-suctioned them to some extent. Perhaps if I had waited longer they would have come completely unstuck, but I was getting impatient and worried about overcooking the chicken. Next time, I'll wait at least 15 minutes (with the skillet on medium-high) before even trying to flip them. In hind sight, I think the thighs would have popped off the pan if I'd waited a little longer, but I'll only know for certain if I try this chicken method again. Another possibility is that Jackson's blue skillet material is not suitable for this technique... I'll give the whole thing a few more attempts before messing with the skillet material.