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.
This luxuriously creamy chicken braise 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, white wine, garlic, and c...