LOOKING for: Braised chicken, bone-in
I have several packages of chicken parts, all dark meat with bones and skin. I would like to braise this (in my new braising pan) but donÂt know what else to do with it beyond that.
When my brother in law was staying with us, he was great at using these cuts: said the chicken had more flavor when it was cooked on the bone. But now heÂs gone home and we have way too much of this in the freezer. I tried using some but it just tasted like chicken soup when it was done. IÂm not sure what he did that made it taste so good.
I donÂt want to eat the skin so would take it off either before or after cooking.
Something with balsamic vinegar and/or interesting spices would be a plus. Thanks!