Appears in Cook's Illustrated March/April 2023
Our tried-and-true method for braised chicken thighs is a fan favorite. Here's a new way to enjoy them.
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, orange juice, fennel, and Pe...