The Return of Braised Chicken ThighsJanuary 8, 2008
I’ll admit something here, even though I’m not particularly comfortable with the fact that you’re going to learn one of my tricks: I’m a bit of a technique junky. A few months ago when I bought chicken, I bought only whole legs and roasted them. Now I can already tell that these next few months are going to be the months of braised chicken thighs. The technique is so simple, and the flavor of the dark meat is incredible.
Tonight’s meal was inspired by the leftover Jicama and a nice juicy mango from the weekend grocery spree. Those two things became a reprise of my Mango & Jicama Salad, along with some red onion and half a serrano chile. I omitted the sugar and the cayenne pepper (the serrano is plenty hot).