Braising is a cooking method that can turn tough meats into tender and succulent offerings. In this case, chicken thighs on the bone coupled with verjuice and stock allows the meat to remain tender, while enhancing its natural flavours. The key to many braises is cooking low and slow, depending on the size and thickness of the meat cut used; however this recipe calls for a relatively fast preparation and cooking method. It promises to deliver great pleasing flavours and lovely golden coloured thighs for wonderful presentation.
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