The first recipe I chose to do was Crispy Braised Chicken Thighs. The recipe can be found on page 30 of the cookbook. Due to copyright rules, I hesitate to include it in this post.
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Why this recipe? Chicken thighs! Noted for being the more moist and better tasting part of the chicken plus I couldn't handle cooking another chicken thigh on the smoker or grill this week. Yes, thighs the preferred chicken part for BBQ comps. Braised was very appealing.
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chicken thighs, prepped with excess fat and skin removed.
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thyme sprigs, lemon zest strips, bay leaves, red pepper flakes
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Brown chicken breast skin side and then sear meat side. Place on draining rack.
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Onions and fennel. Onions cooked til translucent.
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Finished prep with chicken skin blow torched to crispness.
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