Bone-in chicken thighs are braised in a flavorful broth, resulting in juicy chicken that is finished under the broiler to crisp up the skin. An easy honey-tamari glaze brushed onto the chicken as it broils gives it a sweet and savory flavor.
BONUS: After cooking, strain the cooking liquid and save it for future recipes. Storing it in the refrigerator for a day allows the fat to solidify on top, which you can then easily remove and discard. Use the broth as a base for chicken soup or for aromatic rice! Dilute it with more broth or water if it’s on the salty side.
Tamari makes this recipe gluten-free. Double check the bottle as well as the packaging for the chicken broth just to make sure - some brands aren’t labeled as such. @pacificfoods broths are clearly labeled “gluten-free.”
Makes 6 servings
Ingredients
6 bone-in/skin-on chicken thighs
2 Tbsp canola oil
1 large onion, peeled and sliced
6 cloves garlic, peeled and minced
2-inch piece of fresh ginger, peeled and sliced
2 cups low-sodium gluten-free chicken broth
1/4 cup gluten-free Tamari
2 bay leaves
Freshly cracked pepper
Green onion, sliced, for garnish
Honey-Tamari Glaze:
1/4 cup honey
2 Tbsp Tamari
1/2 tsp granulated garlic
Directions
In a large Dutch oven with a lid, heat the oil over medium-high heat. Sauté the onions until they start to soften, about 3 minutes. Add the garlic and sauté about 30 seconds. Pour in the chicken broth and tamari. Add the bay leaves, and several scrunches of black pepper. Place the chicken in the pot and bring to a simmer. Lower the heat to just under medium, and cover. Cook for 35 minutes.
After the 35 minutes, remove the lid and continue to simmer while proceeding with the next step.
Preheat the broiler and line a baking sheet with foil. Move the oven rack to the second to top position. Mix the glaze ingredients together in a small bowl and set aside.
Once the oven has preheated, transfer the chicken to the baking sheet. Broil for 3 minutes until the skin turns golden and starts to crisp up. Remove from the oven and brush generously with the glaze. Return to the broiler until the glaze starts to caramelize, 2 to 3 more minutes. If desired, brush again with more glaze and broil another minute.
Serve with your choice of sides, such as garlic rice and sautéed bok choy.
Strain and reserve the remaining cooking liquid for future recipes.
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