Braised Chicken Thighs

Instructions

Arrange a rack in center of oven; preheat to 425°. In a large, deep, ovenproof skillet over high heat, heat vegetable oil. Season chicken with salt and pepper. Add chicken to skillet skin side down and cook, turning halfway through, until deeply golden, about 6 minutes per side. Transfer to a plate. In same skillet over medium-high heat, cook shallots, ginger, and garlic, stirring, until fragrant, about 1 minute. Add wine and cook, stirring frequently, until reduced by about half, about 3 minutes. Add water, soy sauce, and sugar and bring to a boil. Nestle chicken skin side up in skillet, tucking in between shallots. Transfer skillet to oven and braise chicken, uncovered, until an instant-read thermometer inserted into thickest part registers 165°, about 35 minutes. Transfer chicken to a platter. Return skillet to high heat and cook, stirring occasionally, until sauce is thickened, about 3 minutes. Pour sauce and sesame oil over chicken. Top with sesame seeds and scallions. Serve with rice alongside.

• tbsp. vegetable oil Notes: 1
• lb. bone-in Notes: 2 1/2, about 6, skin-on chicken thighs
• kosher salt
• Freshly ground black pepper
• small shallots Notes: 4, peeled, halved if large
• piece ginger Notes: 1, 2", peeled, grated
• garlic cloves Notes: 5, grated
• sake or dry white wine Notes: 3/4
• water Notes: 3/4
• reduced-sodium soy sauce Notes: 2/3
• granulated sugar Notes: 1/4, 50 g.
• tbsp. toasted sesame oil Notes: 1
• Toasted sesame seeds Notes: thinly sliced scallions, and cooked white rice, for serving