Braised Chicken Thighs with Lemon, Spices, and Torn Basil
By Steve Dunn
WHY THIS RECIPE WORKS
For this simple chicken braise, we started by searing bone-in, skin-on thighs to crisp the skin. We then transferred the thighs to the oven where they simmered, skin side up, in a flavorful mix of chicken broth, cumin, and coriander until t...