Step 1:
For the stock mixture, whisk in stock, lemon juice, mustard, rosemary and pepper flakes, seasoning with salt.

Step 2:
Using your Euro Cooktop over medium heat, heat a 12-inch cast iron skillet for 1-2 minutes until hot. Season the chicken with salt and pepper, placing skin side down on skillet. For a golden and crispy finish, place a second smaller skillet on top of the chicken with soup cans to weigh it down. Let the chicken rest for 7-9 minutes until a nice golden, crispy layer forms.

Step 3:
Once chicken is crispy and golden, remove cans and flip the chicken, reducing heat to medium-low. Add garlic and cook for 2-3 minutes until the chicken is fully cooked through.

Transfer chicken to a serving dish, and add stock mixture to the skillet. Cook for 1-2 minutes, ensure to scrape up any chicken/ flavour residue until sauce slightly thickens. Spoon over chicken and enjoy!