I have made Jacob's Braised Chicken Thighs quite a bit. If you haven't tried the recipe, I highly recommend it. I live in FL where it's hot most of the year and so I usually hate turning the oven on if it isn't absolutely necessary. So here is the twist to the recipe: I have been removing the chicken skin and crisping them in a cast iron pan with a smaller pan on top to weight them down and keep them flat. The thighs in the braising pan remain on the stovetop with a lid. At the end of cooking I remove the pan's contents and reduce the liquid to whatever I want it to be.
Jacob, can you find anything wrong with this method?
