Amy, I know that the people at CI (I'm a huge fan) have also said in the past that you really can't overcook chicken thighs, so I'd be tempted to go ahead cook them a little longer. There are lots of variables, which could be the temperature of your oven (it may need calibrated), the chicken might have been cold before you put it in, or any number of things that could make the recipe a little different than you expect. I wouldn't be afraid to commit to a little more time in the oven...

Chicken is one of the best for braising, and even better in dishes like Chicken in a Pot which does not use liquid. My guess is you did not cook it long enough or at to low of a temp, or both.

I'm curious to read some more comments. I know that chicken thighs stand up to over baking, but I wonder if braising is a whole other matter. I haven't had the problem you described with braising chicken thighs (...yet), but I have very vivid memories of my mother's braised chicken in tomato sauce. It was always dry & stringy. The only thing I can think of that might have caused her stringy chicken is that she used an awful lot of liquid; it was a very watery tomato sauce. And I think she may have cooked it at a high temperature. I think now most braising recipes call for a lot less liquid and a much lower temperature setting.

Amy: I put a thread in The WFD #257 Post. It was the 1st one.
I didn't think too much of it at the time but everyone commented .

Ohiomom put in a Thread also. She has a link to cooking Chicken.
You may want to take a look.
LOU

PS: If you send me a picture of your Thighs , I'll check them too !!!!!

I don't think its too much liquid, (think chicken soup). I wonder if the heat was too high or that you can in fact over cook chicken thighs. It takes only about 20 - 30 minutes to cook chicken thighs through and your recipe called for 1:15. That seems way too long to me. I guess it could be the quality of the chicken, but that seems unlikely given that you used a respected brand.

You know, CI is really big on trying all different cooking temps and times. They noted that the thighs were done in 30 minutes, but that simmering them longer made them more tender. Hence the longer cooking time. I had them in the oven at 300 in my Le Creuset "bathtub."

Lou, I see you only used a tablespoon of water. And Ohiomo used 1/4 cup. I submerged mine like the recipe said. That's a lot of liquid!

I've cooked them 1 1/2hours. No Problem.
LOU

Is it possible it's the thighs? Could they be from an older bird? Not sure if that would make a difference.

The only braised thigh recipe I've used is this one (I can't for the life of me remember which forum member posted it). It's a wonderful recipe and the thighs braise for less time than yours did but were wonderfully tender. I don't know the recipe you used. I'll post this one so you can compare.

Zesty Braised Chicken with Lemon and Capers

8 bone-in chicken thighs with skin (6 ounces each)
Salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large peeled garlic cloves
1 1/2 cups Sauvignon Blanc
1 1/2 cups chicken stock, preferably homemade
Four 1-inch strips of lemon zest
4 thyme sprigs
1 tablespoon capers, drained
1 bay leaf

Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.

Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender.

Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.

The chicken itself can make the difference. An expensive 'amish' variety at a high-end market near me always cooks tough or stringy.

I cook thighs on my smoker grill for hours..and they are always fall apart tender..the longer the better...but of course the cooking method makes a big difference.

As others have said..increase the cooking time..probably cannot make them any worse...and chicken thighs are about the cheapest cut you can get...not like ruining a beef tenderloin.

Duane

I made something last week that was basically a bottle of Made in Napa Asiago caper vinaigrette over chicken thighs baked for nearly 45 minutes (because I was on the phone and couldn't get the other person to stop talking long enough for me to get to the oven!) They were probably some of the best chicken thighs I've had in a long, long time, very tender and moist. (Probably didn't need to use the whole bottle, either, but oh well.) I think it's nearly impossible to cook them too long if there is enough liquid in the pan.

Amy: That was " A little water and a tablespoon of Ketsup "
Or Spaghetti Sauce, if you have any.
If it dries, you will have to add more water.
Not Submerged, unless you want Chicken Soup