SOY-BRAISED CHICKEN THIGHS

2 tablespoons soy sauce
2 tablespoons rice wine vinegar, plus more if needed
2 tablespoons fish sauce
1 tablespoon brown sugar
1/4 cup plus 1 tablespoon chicken stock or water
8 bone-in, skin-on chicken thighs
3 tablespoons peanut oil, divided use
3 scallions
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 dried small red chile
3 short strips orange zest removed with vegetable peeler
1 whole star anise
2 teaspoons cornstarch

Preheat oven to 325 degrees F.

In small bowl, stir together soy sauce, vinegar, fish sauce, brown sugar and 1/4 cup stock or water. Stir to mix and set aside.

Rinse chicken with cool water and thoroughly pat dry with paper towels.

Heat 2 tablespoons oil in large ovenproof skillet or other heavy-lidded braising pot over medium-high heat until oil shimmers. Add half of chicken pieces, skin side down, and sear, without disturbing, until skin is crisp and bronzed, about 6 minutes. Turn pieces carefully to avoid tearing skin. Brown other side, about 6 minutes more. Transfer chicken to large plate to catch juices. Cook remaining chicken the same way.

While chicken is browning, coarsely chop scallions, separating white and green parts. Set greens aside.

Discard all fat from pan and return pan to medium heat. Add remaining tablespoon of oil, then white part of scallions, garlic, ginger and chile. Stir and cook just until you can smell garlic and ginger, about 30 seconds. Pour in reserved soy mixture and stir to combine. Add orange zest and star anise.

Set chicken thighs in pan and add any juices that have accumulated on plate. Cover pan with parchment paper, pressing down so paper nearly touches chicken and edges extend about an inch over sides of pan. Cover with a secure lid and place pan in lower third of oven. After 15 minutes, turn chicken pieces with tongs and check to be sure there's at least 1/4 inch of liquid in pan. If not, add a few tablespoons of stock or water. Replace parchment and lid and return pan to oven until chicken is fork-tender and pulling away from bone, about 15 minutes more.

With slotted spoon, transfer chicken to serving platter without crowding pieces and cover loosely with foil to keep warm. Remove star anise and orange peel from pan. Set pan over medium-high heat and bring to simmer. Skim off any surface fat. Add scallion greens.

Put cornstarch in small bowl. Add remaining tablespoon stock or water and whisk briefly to combine and smooth out any lumps. Pour mixture into simmering liquid, stirring to incorporate it evenly. Liquid will immediately thicken to a glossy sauce the consistency of maple syrup. Pour any juices chicken has released into sauce and simmer for another minute. Taste for soy sauce and vinegar. Sauce should be salty, but if it is too salty for your taste, a splash of vinegar will balance it.

Spoon sauce over chicken and stir.

Servings: 4
Source: All About Braising: The Art of Uncomplicated Cooking by Molly Stevens