I have to admit, chicken thighs are not my favorite cut of meat; however, my husband happens to prefer them because of their richer tasted. So when I was looking for a midweek meal, I turned to my refrigerator and then got creative. Because of the high fat content, braising is the perfect combination for chicken thighs. I served the dish with my easy buttered potatoes and sautéed spinach, I think it would be great over some buttered noodles. My husband also pointed out that this would work well for campfire cooking in a dutch oven.
Check out the complete recipe at Modern Southern Cook.
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