Everyday Dorie: Sweet Chili Chicken Thighs
February 8, 2019 at 2:06 pm | Posted in cook the book fridays, everyday dorie, groups, savory things | 8 CommentsTags: chicken, everyday dorie, savory
It’s Sunday and that means I’m two days tardy for Cook the Book Fridays. Please forgive me, and know that these Sweet Chili Chicken Thighs will make an excellent Sunday supper, so I think I actually just solved your dinner problems for the evening. It’s an easy one-pot meal (although getting out a second pot for rice isn’t a bad idea) of chicken thighs braised in a sweet and spicy, sticky sauce made from Thai sweet chili sauce, white wine, soy, Dijon and Sriracha.
I tampered a bit with this recipe, but only in the order in which I cooked off the ingredients. If I had used boneless, skinless chicken thighs here, I may have gone ahead and done it as written, which is to sauté onions, garlic and ginger in oil in a Dutch oven, remove them while browning the chicken thighs and add them back in so everything braises together in the sauce. But I used chicken thighs with the bones and skin. These render a lot of fat when you brown them, and I wanted to sauté my aromatics in that delicious liquid gold, rather than just discard it. Schmaltz is not to be wasted, so I browned the chicken thighs first (starting skin side down, then flipping them) to render it out. I removed the thighs to a plate and carried on cooking the”onions and friends,” as Dorie says, before adding back the chicken with the sauce to braise.
Rice is the natural thing to help soak up the extra sauce on these thighs, and I added a little furikake sprinkle to mine and some quick rice wine vinegar pickles on the side. Maybe I mish-moshed cuisines a little, but all was devoured, and I don’t think anyone minded. P.S.: Dorie says this also works well with pork tenderloin.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one (spoiler alert: we all did!).
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This is perfect for a Sunday dinner, and certainly easy enough for a weeknight too. It was really delicious and one that I will definitely be making again.
Comment by Chez Nana— February 10, 2019 #
Ok your results look seriously amazing !! I would like that plate right now, just as you described it would make the perfect Sunday supper lol ! This recipe was indeed a winner and I’m looking forward to trying it again with pork. Yum !
Comment by Tricia S— February 10, 2019 #
thank you!! xoxo
Comment by steph (whisk/spoon)— February 10, 2019 #
Oh, I bet that extra layer of flavor from the chicken fat was just lovely! Looks great and I can tell I’m hungry by my reaction to that photo!
Comment by Katie from ProfWhoCooks— February 11, 2019 #
I think your approach makes a lot of sense. Plus, your chicken is the most beautifully burnished version that I’ve seen. You can’t beat that!
Comment by betsy— February 12, 2019 #
thank you!!
Comment by steph (whisk/spoon)— February 12, 2019 #
Like you, I browned the chicken thighs first, then used the oil to saute the onions and garlic! We love this dish. My favourite so far from the book!
Comment by joycekitchenflavours— February 12, 2019 #
What a beautiful bowl of “mish-mosh.” First, you are never tardy with this group – always post no matter when. This looks delicious. Another crowd-pleasing recipe from Dorie.
Comment by Mary Hirsch— February 15, 2019 #