
I registered for a nice enameled cast iron braising dish for my wedding because it matched the rest of my Le Creuset set and I liked the idea of braising, but to be honest I just wanted it to have it, I had no idea how to braise. It seemed daunting. I don’t think I used it once before we moved to France, although to be fair, we moved to France only four months after our wedding. After settling in here I tried out a few braising recipes as I couldn’t live in the country where the technique originated, and have this French brand pan without knowing how to use it. Once I started I couldn’t stop. Braising is actually so easy and makes fall off the bone meat every time. It’s become part of my weekly routine and when it comes to chicken thighs I have really got it down. I created this recipe to share with you as it is a great starter braising recipe.
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