Browning meat markedly boosts flavor, so spend the roughly 15 minutes it requires. Browning is particularly helpful when working with ground meat; blander meats, such as chicken, turkey, and pork; and meats with very mild sauces (say, just stock and garlic). Red meats with flavorful rubs or sauces typically don’t require browning. Since you’ll have removed the skin, the chicken won’t become as deep in color as if you’d left it on. To ensure that it does become sufficiently golden brown, don’t crowd the pan (leaving insufficient space between pieces of meat results in steaming, rather than browning). If necessary, brown the meat in batches. Turn it over roughly halfway through cooking so both sides develop color and flavor.