Food52のインスタグラム(food52) - 7月18日 07時04分

Why braise? It’s the ideal method for getting crisp skin and tender, juicy meat. And you'll want to use skin-on, bone-in thighs because they’re fattier (read: more flavor), their dark meat is versatile and forgiving, and they’re affordable. All you'll need is: a cast-iron pan (like our Food52 x Staub Multi-Use), olive oil, chicken thighs, salt & pepper, garlic, veggies, and liquid, like lemon juice or white wine. It’s the perfect one-pan meal, and once you have the technique down, the thigh’s the limit. Check out Karen Palmer's full braising guide via the link in our bio. (📸: @juliagartland) #f52grams

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missjessielin Put thighs skin side down into a cold cast iron and then cook on medium for 8 minutes. Crispy skin game changer⚡@food52

vocalfrenchfry I can’t figure out how to sear the chicken and get crispy skin WITHOUT burning the spices ??

amandaromeocooks thighs and legs are truly the best part of the chicken!

jpolsby So I ask once again.... What are the recipes????

golagallivanter Braise your hands if you want this now????

thedaleyplate Works like a charm every time.??

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