Crispy Skin on Braised Chicken? We’ll Show You How | America’s Test Kitchen
Ready for tender and juicy braised chicken thighs with a crispy skin? Today, Sam Block shows Julia Collin Davison the trick, by simmering the thighs in the oven, skin side up. Sam builds a flavorful braising liquid of chicken broth, orange juice, and chopped fennel, and adds cracked olives to bring a complex, peppery flavor…