Soy and Sesame Chicken Thighs With Pan Gravy

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 55 minutes

재료

1 3/4 pounds (795 g) bone-in, skin-on chicken thighs (about 4)

1 1/2 teaspoons dark soy sauce, such as Lee Kum Kee (see note)

1 teaspoon toasted sesame oil, plus more to taste

Kosher salt

2/3 cup (160 ml) low-sodium chicken broth

1 1/2 teaspoons cornstarch

Light soy sauce, to taste (optional)

Steamed white rice , for serving

4 hard-boiled eggs , halved, for serving (optional)

2 scallions, white and green parts, thinly sliced

방향

Adjust oven rack to middle position and preheat oven to 400°F (205°C).

In a 10-inch cast iron or carbon steel skillet, rub chicken thighs all over with dark soy sauce. Arrange chicken thighs skin-side-up, then lightly season thighs with salt. Cook until skin is matte and dry to the touch, about 15 minutes.

Using oven mitts or a kitchen towel, remove pan from oven. Using a pastry brush, brush chicken all over with a thin coating of sesame oil. Return skillet to oven and bake until skin is shiny and crisp and an instant-read thermometer inserted into the center of the largest piece of chicken registers 180°F (82°C), 25 to 30 minutes.

In a small bowl, whisk stock and cornstarch to combine; set aside.

Transfer chicken to a large plate and place pan with drippings over medium heat. Add cornstarch mixture, and cook, whisking constantly, until mixture comes to a boil and thickens to a gravy-like consistency, 2 to 3 minutes. Adjust with additional water or stock, 1 tablespoon at a time, as needed. Season to taste with soy sauce or salt and sesame oil, as needed.

Serve chicken with white rice and halved hard-boiled eggs, if desired. Top with gravy and fresh scallions.

영양 정보

• 칼로리: 498 kcal
• 지방 전체: 29 g
• 포화 지방: 8 g
• 불포화 지방: 0 g
• 콜레스테롤: 254 mg
• 나트륨: 549 mg
• 탄수화물 전체: 13 g
• 식이섬유: 1 g
• 총 당류: 0 g
• 단백질: 49 g