Braised Chicken Thighs

Thighs are my favorite part of the chicken, braising is my favorite method because it’s the most accessible way to bring flavor onto the plate this easy recipe is great starting point to learning braising feel free to change ingredients and make it your own

6 bone-in skin-on chicken thighs (about 2 1/2 lbs.)

Kosher salt

Freshly ground black pepper

1 tbsp. vegetable oil

2" piece ginger, grated

5 cloves garlic, grated

8 oz. small shallots (peeled and halved, if large)

3/4 c. sake or dry white wine

1 c. low-sodium soy sauce

3/4 c. water

1/4 c. granulated sugar

1 tbsp. toasted sesame oil, for serving

Toasted sesame seeds, for serving

Thinly sliced green onions, for serving

Cooked white rice, for serving1. Preheat oven to 425°. In a large, deep ovenproof skillet over high heat, heat oil. Season chicken with salt and pepper. Add chicken to skillet skin-side down and cook until deeply golden, 6 minutes. Transfer to a plate.

2. Add ginger, garlic, and shallots to skillet and cook, stirring, for 1 minute. Add wine and cook until reduced by half, about 3 minutes. Add soy sauce, water, and sugar, and bring to a boil.

3. Nestle chicken skin-side up in skillet, tucking it between the shallots. Transfer skillet to middle rack of oven and braise chicken uncovered for about 35 minutes, until cooked through. Remove chicken from pan.

4. Return skillet to high heat and cook until sauce is thickened, 3 minutes. Pour sauce and sesame oil over chicken thighs.

5. Garnish with sesame seeds and green onions. Serve with rice.