Braising is many things: a technique that results in tender, slow-cooked dishes that leave you wanting more; an easy, one-pot solution that tastes like a million bucks and makes you look like a genius at the dinner table; and a simple cooking method developed by the French.
Here's Chef Nomi's recipe for: Braised Chicken
Serves 6
Preheat oven to 425°. In a 3.5 Quart Le Creuset Braiser over high heat, heat oil. Season chicken with salt and pepper. Add chicken to skillet skin-side down and cook until deeply golden, 6 minutes. Transfer to a plate.
Add ginger, garlic, and shallots to skillet and cook, stirring, for 1 minute. Add wine and cook until reduced by half, about 3 minutes. Add soy sauce, water, and sugar, and bring to a boil.
Nestle chicken skin-side up in skillet, tucking it between the shallots. Transfer skillet to middle rack of oven and braise chicken uncovered for about 35 minutes, until cooked through. Remove chicken from pan.
Return skillet to high heat and cook until sauce is thickened, 3 minutes. Pour sauce and sesame oil over chicken thighs.
Garnish with sesame seeds and green onions. Serve with rice.
Enjoy~
