Chicken - Cooking Light Magazine. Talk about a winner. This recipe turned out great! I had purchased a family pack of chicken thighs a few weeks ago. I split the package up into two smaller ones. I thawed out 8 thighs today with the intention of prepping up some leftovers for the upcoming workweek. The recipe starts off with browning the chicken in a non-stick pan with a little canola oil. I chose to use my enameled cast iron pot. I love the way it browns food and think it’s the best covered pot for this type of preparation. I don’t like to read reviews of recipes beforehand. Not that I don’t trust others. However, I want to make sure that I give a recipe an honest shot without bias. I read on myrecipes.com tonight several very positive reviews. Two weren’t so good. The reader made this recipe with chicken breast and found the sauce had disappeared quickly. Another reader wound up with burnt sauce. Though she didn’t indicate whether or not she was using chicken breast, my guess is that she was. Recipes that call for chicken thighs are usually looking for flavor, lengthy cooking times, etc. You’ll want to use chicken thighs for recipes that braise, stew, boil the chicken meat. Thighs will maintain a tender, juicy consistency.
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