Ingredients: |
Ingredients: 8 oz shiitake mushrooms
1 tablespoon ghee
1 cup thinly-sliced shallots (about 3 large) - or- 1 medium sized onion
Kosher salt
6 bone-in, skin-on chicken thighs
2-inch piece ginger, peeled and cut into thin coins
6 garlic cloves, peeled and smashed
¼ teaspoon freshly ground black pepper
1 cup chicken broth
1 teaspoon fish sauce
Garnish
¼ cup sliced green onions/scallions
¼ cup roughly chopped fresh cilantro
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Directions: |
Directions:When you’re ready to cook the chicken, preheat the oven to 450°F with the rack in the middle position.
Heat a 12-inch oven-safe heavy bottomed skillet over medium heat. Melt one tablespoon of ghee in the hot pan, add the sliced shallots, and a sprinkle of salt. Cook until the shallots are softened, stirring occasionally. This should take 5-10 minutes.
While the shallots are cooking, sprinkle kosher salt liberally (about 2 teaspoons) on both sides of the chicken pieces.
Once the shallots have wilted, add the sliced mushrooms, ginger, and garlic. Stir-fry for about a minute or until aromatic. Transfer the vegetables to a plate.
Return the pan to the stovetop, wipe out any remnants with a paper towel, and increase the heat to medium-high. Then, sear the chicken pieces skin-side down in the hot pan until nicely browned and crispy, about 4 to 5 minutes. While the skin is crisping, add freshly ground black pepper to the meaty side. When the skin is golden brown flip the pieces over and cook for 2 minutes more.
Stir the fish sauce into the broth and pour it in the pan, making sure to avoid pouring the liquid on the crispy skin.
Add the reserved shallots, mushrooms, and garlic back to the pan, tucking them in between the chicken pieces. Again, make sure not to cover the skin!
Transfer the pan to the hot oven and roast the chicken for 15-20 minutes or until the internal temperature of the chicken reaches 165°F. (You have a meat thermometer, right? Use it!)
Taste the sauce for seasoning and adjust as needed. Garnish the chicken with a shower of sliced scallions and cilantro, and dig in! |
This recipe for Cantonese Crispy Chicken Thighs is from