Description
This Braised Chicken Thighs recipe features succulent bone-in, skin-on chicken thighs seared to golden perfection and braised in a flavorful mixture of sake, soy sauce, ginger, garlic, and shallots. The dish is finished with toasted sesame oil, sesame seeds, and scallions, served alongside fluffy white rice for a rich and comforting meal.
Ingredients
Scale
Chicken and Seasoning
- 1 tbsp. vegetable oil
- 2 1/2 lb. bone-in, skin-on chicken thighs (about 6)
- Kosher salt
- Freshly ground black pepper
Aromatics and Sauce
- 4 small shallots, peeled, halved if large
- 1 (2″) piece ginger, peeled, grated
- 5 garlic cloves, grated
- 3/4 cup sake or dry white wine
- 3/4 cup water
- 2/3 cup reduced-sodium soy sauce
- 1/4 cup (50 g) granulated sugar
- 1 tbsp toasted sesame oil
Garnish and Serving
- Toasted sesame seeds
- Thinly sliced scallions
- Cooked white rice, for serving
Instructions
- Preheat and Sear Chicken: Arrange a rack in the center of the oven and preheat it to 425°F (220°C). In a large, deep, ovenproof skillet over high heat, heat the vegetable oil. Season the chicken thighs generously with kosher salt and freshly ground black pepper. Add the chicken to the skillet skin side down and cook, turning halfway through, until both sides are deeply golden brown, about 6 minutes per side. Once seared, transfer the chicken to a plate.
- Cook Aromatics and Deglaze: In the same skillet over medium-high heat, add the shallots, grated ginger, and grated garlic. Stir constantly and cook until fragrant, about 1 minute. Pour in the sake or dry white wine and cook, stirring frequently, until the liquid reduces by about half, approximately 3 minutes.
- Add Sauce Components and Nestle Chicken: Add the water, reduced-sodium soy sauce, and granulated sugar to the skillet and bring the mixture to a boil. Nestle the seared chicken thighs back into the skillet skin side up, tucking them in among the shallots and aromatics.
- Braise in Oven: Transfer the skillet to the preheated oven and braise the chicken uncovered until an instant-read thermometer inserted into the thickest part of the thighs registers 165°F (74°C), about 35 minutes.
- Thicken Sauce and Finish: Remove the chicken from the skillet and place it on a serving platter. Return the skillet to the stovetop over high heat and cook the sauce, stirring occasionally, until it thickens, about 3 minutes. Stir in the toasted sesame oil, then pour the sauce over the chicken.
- Garnish and Serve: Sprinkle toasted sesame seeds and thinly sliced scallions on top of the chicken. Serve immediately with cooked white rice on the side.
Notes
- For best results, use bone-in, skin-on chicken thighs for juicy meat and crispy skin.
- If sake is unavailable, substitute dry white wine or a mild rice wine vinegar diluted with water.
- Adjust sugar quantity based on your desired sweetness level.
- Use an ovenproof skillet such as cast iron to comfortably transfer from stovetop to oven.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
