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How to Cook Yummy Red Braised Chicken Thighs

Red Braised Chicken Thighs. This easy braised chicken thighs recipe will deliver all the comfort, but with little work! Perfectly seasoned with a Mediterranean rosemary spice mixture, then cooked in a flavorful sauce with red wine, shallots, and mushrooms. Dried figs or apricots add a hint of sweetness, but not at all overwhelming.

Red Braised Chicken Thighs Full recipe + amounts can be found in the recipe card below. Any bone-in chicken pieces can be used. I suggest drumsticks or chicken legs for the most flavor. You can cook Red Braised Chicken Thighs using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Red Braised Chicken Thighs

  1. You need 1/2 kg of chicken thigh, cut into bite size pieces.
  2. You need 4 tbsp of sugar.
  3. It's 3 slices of ginger.
  4. It's 1/2 cup of shaoxing wine.
  5. It's 4 of bay leaves.
  6. Prepare 1 of cinnamon stick.
  7. It's 2 of star anise.
  8. It's 3 tbsp of soy sauce.
  9. You need 1/4 tsp of dried chilli flakes or 1-2 dried chillies (optional).

HOW TO STORE BEER BRAISED CHICKEN THIGHS. In a large, deep ovenproof skillet over high heat, heat oil. Season chicken with salt and pepper. Place raisins in a small bowl; cover with hot water.

Red Braised Chicken Thighs instructions

  1. In a wok or frying pan, heat oil under low heat. Add sugar and stir until it melts, being careful not to burn it..
  2. Add chicken and ginger, raising heat to medium, stirring to cover with sugar..
  3. Add shaoxing wine, star anise, bay leaves, cinnamon stick, soy sauce, and chilli flakes. Lower heat to medium low and let simmer for 30 minutes, stirring occasionally..
  4. Rise heat back to medium and let boil, reducing the sauce to half. Serve over steamed rice..

I substitute a large shallot for the red onion; I find that change softens the flavor to advantage. Heat the oil in a wide, heavy-bottomed pot with a lid over medium heat. This will allow the skin to caramelize and develop a ton of flavor in the process. Start by heating a large deep skillet, or soup pot, over a medium flame. Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven.