Braised Chicken Thighs Italiano

Braising is an underused way to cook in my opinion. When you braise meats they slowly take on the flavor of the braising liquid without losing their own unique flavor. And the liquid is infused with the flavor of the meat. It’s a win-win! Braised Chicken Thighs Italiano is one of our favorite ways to have chicken thighs because the flavors combine and create something wonderful!

Braised Chicken Thighs Italiano

Originally published on The Comfortable Coop

Author: Elizabeth

I'm a wife, mom, and grandma (known as Bam) who loves cooking, baking, gardening, and all things that go into making a cozy coop for my brood. I have a disability so you may pick up tips on how to do things when some things just don't work right!

22 thoughts on “Braised Chicken Thighs Italiano”

    1. Our sons used to show rabbits. It’s like dog shows but without the dogs. They had over 300 rabbits when they were traveling all over the country. So we ate a LOT of rabbit. Did you like the braised rabbit?


      1. Yeah, they were great. It seems to me you have to cook rabbit for a good while or it will be tough. I raise rabbits for meat, but only one of my does is purebred. She’s a Silver Fox. The others are Silver fox/New Zealand/Flemish Giant crosses. What kind did your sons raise?

        Liked by 1 person

      2. Their principle show rabbits were Mini Rex. Not really worth butchering because they’re kind of small. But they also did white New Zealand. Those were our meat rabbits. The boys showed them mostly at our fair and raised them for the freezer. I want to get a couple of New Zealands because rabbit around here is expensive!

        Liked by 1 person

    1. It was easy and right now that’s hugely important to me. LOL In fact, it’s always important! Thank you. I’m going to have to give in and go have them check why the migraines are still so bad and why they’re every day! At least I have times in the day when I can sort of function. But it’s not great.

      Liked by 1 person

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