Just when I swore off braising until next fall, the weather took a turn for the truly miserable--cold and blustery, with rain that meant business. It was the perfect opportunity to try this recipe I had been eying for a while now. Yes, it's a braise, but it feels lighter for some reason. Maybe because it cooks entirely on top of the stove? Or could it be the abundance of sweet sour carrots? Or the welcome freshness of a handful of chopped cilantro sprinkled on top?
These meaty chicken thighs cozied up to a pile of mashed potatoes, but buttered egg noodles would work too. And while this was easy, no-mess, one-skillet cooking at its best, this dish would be perfectly welcome at Passover, or any other "special occasion."