Sticky Ginger Chicken

Sticky Ginger Chicken

Ingredients :
8 bone-in, skin-on chicken thighs (about 3 pounds)
Kosher salt and fresh ground pepper
4 tablespoons vegetable oil
3 large shallots, thinly sliced
3 garlic cloves, thinly sliced
One 2-inch piece of ginger, peeled and julienned
1/3 cup packed light brown sugar
1 cup Swanson Chicken Stock
3 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon pomegranate molasses
1 jalapeƱo, sliced
1/2 cup pomegranate arils
1/2 cup fresh cilantro leaves

Methods :
In a large high-sided skillet, heat 2 tablespoons of oil over medium-high. Season chicken with salt and pepper. Working in two batches add chicken to skillet. Sear, turning to brown all over, about 2 minutes per side. Remove to a plate. Pour the oil out of the skillet and discard.

Return skillet to medium. Add remaining 2 tablespoons oil, shallots, garlic, and ginger; cook, stirring, until softened, about 1 minute.

Pour ¼ cup stock in the pan and add brown sugar. Boil, stirring frequently, until deep golden in color, about 5 minutes.

Carefully and slowly, pour the remaining ¾ cup of stock into the skillet. Stir in the vinegar, fish sauce, and pomegranate molasses. Bring to a boil, and return chicken to skillet, skin side down. Reduce to a simmer, and cook for 10 minutes. Turn chicken and continue to cook, basting occasionally, until the sauce thickens and the chicken is cooked through, about 10 minutes more.

Transfer chicken to a platter, drizzle sauce over, and top with jalapeno, pomegranate arils, and cilantro.

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