Description
This Braised Chicken Thighs recipe offers juicy, flavorful chicken cooked in a savory soy-based sauce with aromatic garlic, ginger, and shallots. The chicken is first seared to golden perfection on the stovetop, then finished by braising in the oven to achieve tender, succulent meat. Served with toasted sesame seeds, scallions, and steamed white rice, it’s a comforting and easy-to-make dish perfect for weeknight dinners or special occasions.
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
For Serving
- Toasted sesame seeds
- Thinly sliced scallions
- Cooked white rice
Instructions
- Sear the Chicken: Arrange a rack in the center of the oven and preheat to 425°F (220°C). In a large, deep ovenproof skillet over high heat, warm the vegetable oil. Season the chicken thighs generously with kosher salt and freshly ground black pepper. Place them skin side down in the skillet and cook, turning once halfway through, until the skin is deeply golden and crispy, about 6 minutes per side. Transfer the seared chicken to a plate.
- Sauté Aromatics and Deglaze: In the same skillet over medium-high heat, add the shallots, grated ginger, and garlic. Stir frequently and cook until fragrant, about 1 minute. Pour in the sake or dry white wine, stirring frequently as it cooks down and reduces by about half, approximately 3 minutes.
- Add Sauce Ingredients and Nestle Chicken: Add the water, reduced-sodium soy sauce, and granulated sugar to the skillet. Bring the mixture to a boil. Carefully nestle the chicken thighs back into the skillet, skin side up, arranging them among the shallots and aromatics.
- Braise in the Oven: Transfer the skillet to the preheated oven and braise the chicken uncovered until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 35 minutes.
- Thicken the Sauce: Remove the chicken from the skillet onto a platter. Return the skillet to the stovetop over high heat and cook the sauce, stirring occasionally, until it thickens slightly, about 3 minutes. Remove from heat and stir in the toasted sesame oil.
- Serve: Pour the sauce over the chicken. Garnish with toasted sesame seeds and thinly sliced scallions. Serve immediately with steamed white rice alongside.
Notes
- Use a large, deep ovenproof skillet to easily transfer from stovetop to oven.
- For best flavor, use bone-in, skin-on chicken thighs to keep the meat juicy.
- If you don’t have sake, a dry white wine or additional water can be used.
- Monitor the sauce carefully when thickening to prevent burning or sticking.
- Adjust salt levels cautiously due to the soy sauce’s salt content.
- This dish pairs well with steamed vegetables or a simple green salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 140 mg
