I'll brown the thighs in a cast iron frying pan for about 5 minutes. Then I take them out, pour out the excess chicken grease, and throw in onions (sometimes I'll also add celery/green peppers/carrots–depends on my mood). I never measure anything–I coat the onions with garlic powder, salt, sugar, msg (I love msg!), pepper, and soy sauce). Stir that around for a few minutes and add the chicken back in.

I then cover the cast iron pan with a lid, reduce the heat to the lowest setting and wait about an hour and 15 minutes. I don't add any water because the vegetables supply the moisture for braising.

I serve this over white rice.

The problem is that you lose a lot of that crispy skin if you do it in that order, so this recipe reverses the process. Equally tasty chicken with crispy skin. Best of both worlds.

Give it a shot!

Frying and carmelizing the onions before adding the chicken would add a slightly different flavour to the dish.

Also use of chicken stock and reducing the salt could be another variation to it.

However, I will try out the dish as is.

cheers,

I didn't even know that the chicken had thighs that were discrete from the "drumsticks" though, so I'll have to watch that YouTube video.

Anyway I look forward to trying these recipes. Thanks!