Braised Chicken with Herbes de Provence and Lemon
Appears in Cook's Illustrated March/April 2019
WHY THIS RECIPE WORKS
For well-seasoned, juicy braised chicken pieces, we started by brining about 4 pounds of bone-in, skin-on drumsticks, thighs, and halved chicken breasts. We then browned the drumsticks, thighs, and larger breast pieces to create a flavorful...