How do you braise chicken thighs in a Dutch oven?

"How do you braise chicken thighs in a Dutch oven?"

I braise them Filipino adobo style. It is the version I keep coming back to here in Calgary because the Dutch oven does the slow work and the sauce ends up rich enough that nobody asks what else is for dinner.

Start with four bone-in thighs. Sear them skin down first so the skin gets colour and the pot gets that base of flavour. Then pour in a third of a cup of soy sauce, a third of a cup of vinegar, and half a cup of water, with garlic, bay and peppercorns.

Put the lid on and let it simmer low in the Dutch oven until the thighs are tender. Finish with the lid off so the sauce reduces uncovered at the end. That last step is the difference between a thin braise and a glossy adobo that coats the chicken.

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