When we braise chicken thighs, we end up with soft, melting, gelatinous chicken skin. Some like the texture; me, not so much. So, we have begun searing the thighs and crisping the skin on them. Then we remove the crisp skin and reserve it. We add the liquid elements to the pan and braise the meat. After the thighs have cooked and rested, we serve the melting tender meat with the still super crispy skin for an ideal combination of textures.
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