Best Braised Chicken Ever

chicken thighs on rice with saute skillet

braised chicken in 4 qt cast iron skillet


 Yields: 6 servings
Prep time: 15 min
Cook time: 45 min

• 6 chicken thighs (boneless skinless)
• 2 teaspoons pepper
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 3 inch piece fresh ginger (grated)
• 7 cloves fresh garlic (chopped)
• 3 large shallots (peeled and quartered)
• 1 cup white cooking wine
• 1 cup soy sauce
• ¼ cup sugar
• 2 tablespoons green onions (thinly sliced)
• 1 teaspoon sesame seeds
• 2 cups uncooked rice


1. Preheat oven to 425º F. Prepare rice by boiling 4 cups water over high heat in 2 Qt. Saucepan. Once boiling, add uncooked rice and cover. Reduce heat to low and cook until all water is absorbed.

cooking rice in 2 qt id21 stainless steel pot

2. Heat oil in Saute Skillet over medium heat. Salt and pepper chicken thighs. 

adding salt and pepper to chicken thighs

 3. Once oil is hot, add chicken to pan. Cover and cook for 6 minutes over low-medium heat.

chicken thighs in aqua cast iron saute skillet

 4. Flip and cook for another 6 minutes. Remove from heat and set aside. Use spoon to scrape off bits from bottom of pan. 

chicken removed from pan scraped

 5. Make sure heat is set to low. Add ginger and garlic. Cook for 3 minutes.

adding ginger and garlic to cast iron skillet

6. Add the quartered shallots and cook for another 2 minutes.

adding shallots to aqua cast iron skillet

 7. Increase heat to medium and pour in wine. Cook until reduced by half (about 5 minutes.)

wine reducing in sea blue cast iron skillet

8. Add soy sauce, sugar and ½ cup warm water. Bring to a boil, cook for another 5 minutes and then add chicken back to pan.

chicken back in pan before oven in sea blue cast iron skillet

9. Place in oven uncovered and cook for 30 minutes.

final chicken in sea blue cast iron pan out of oven

 10. Serve chicken over rice and garnish with sliced green onions and sesame seeds.

braised chicken thighs on rice with aqua cast iron saute skillet in background



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