Chicken Thighs Braised In A Soyhoney Sauce Food

KOREAN BRAISED CHICKEN THIGHS

Steps:

• Whisk together first 7 ingredients: Garlic, ginger, chicken broth, soy sauce, gochujang, mirin and sesame oil. Set aside.
• Heat oil over medium-high heat in a cast iron or other heavy skillet until shimmering. Season chicken thighs with salt and black pepper.
• Place chicken thighs in skillet, skin side down and cook 4-5 minutes or until skin is nicely browned. Transfer to a plate.
• Refresh oil if needed. Add the onion, reduce heat to medium-low and cook 5-6 minutes or until onion is beginning to soften.
• Return chicken thighs to skillet along with sauce combination. Bring to a boil.
• Reduce heat to medium-low and simmer 25-30 minutes or until chicken thighs are thoroughly cooked through and tender.
• Using a ladle, transfer some of the liquid to a small bowl and whisk in the cornstarch. Pour into the skillet and continue simmering 2-3 minutes or until thickened.
• Serve, garnished with sesame seeds and thinly sliced scallion and cooked brown rice.

CHICKEN THIGHS BRAISED IN A SOY/HONEY SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the chicken stock, tamari, garlic, ginger, 1/4 cup of the honey, and red pepper flakes to a large skillet.
• 4. Bring the mixture to a light simmer.
• 5. Add the chicken thighs.
• 6. Continue to simmer until the chicken thighs are cooked through, about 25 to 30 minutes.
• 7. Chef's Note: Flip the chicken thighs about every 5 minutes.
• 8. Remove the chicken and reserve.
• 9. Add the remainder of the honey (1/2 cup) to the pan.
• 10. Continue to simmer until the liquid begins to thicken, about 4 to 6 minutes.
• 11. Return the chicken thighs to the pan.
• 12. Slice the lime in half, and add the juice of half the lime to the pan.
• 13. Chef's Note: Cut the other half of the lime into two wedges.
• 14. PLATE/PRESENT
• 15. Serve while still warm with rice or potatoes, or in this case some al dente spaghetti, garnish with some chopped scallions and a lime wedge. Enjoy.
• 16. Keep the faith, and keep cooking.

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

Steps:

• Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
• On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
• Drizzle the chicken with the remaining glaze and serve with lemon wedges.

BRAISED AND BARBECUED CHICKEN THIGHS

Steps:

• Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
• Combine juices in a large bowl.
• Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.
• Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
• Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
• Uncover chicken and stir in cornstarch mixture.
• Cook, stirring occasionally, 5 minutes or util sauce is thickened.
• Serve on a bed of rice topped with the green onions.

HONEY & SOY CHICKEN WITH SESAME BROCCOLI

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don't worry if not - they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
• When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.

BRAISED CHICKEN THIGHS

Steps:

• Heat oil in dutch oven over medium-high heat on stovetop. Put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). Take chicken out and put on a plate. Put a tbsp more oil in dutch oven and turn down to medium heat. Put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. Add Chicken Stock, tomatoes and water and stir until they come to a boil. Put Chicken back in the pot so it is submerged in juices. Put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). Remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).

EMERIL'S BRAISED CHICKEN THIGHS

Steps:

• Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
• Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
• Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
• Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
• Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
• Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.