Ingredients:
4 bone-in, skin-on chicken thighs
Salt and pepper, to taste
2 tablespoons olive oil
4-5 green onions (scallions), chopped
3 cloves garlic, minced
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon cornstarch (optional, for thickening)
Instructions:
1 Prepare the Chicken:
Season the chicken thighs with salt and pepper on both sides.
2 Sear the Chicken:
Heat olive oil in a large skillet or braiser over medium-high heat.
Place the chicken thighs in the skillet skin-side down and sear until golden brown, about 4-5 minutes per side. Remove from skillet and set aside.
3 Cook the Aromatics:
In the same skillet, add the chopped green onions (white and light green parts) and minced garlic. Sauté for 1-2 minutes until fragrant.
4 Make the Sauce:
Pour in the chicken broth, soy sauce, rice vinegar, and sugar. Stir well to combine.
Bring the mixture to a simmer.
5 Braise the Chicken:
Return the chicken thighs to the skillet, skin-side up, along with any juices accumulated on the plate.
Cover the skillet with a lid and reduce the heat to medium-low.
Let the chicken braise for 25-30 minutes, or until the chicken is cooked through and tender.
6 Thicken the Sauce (Optional):
If you prefer a thicker sauce, mix cornstarch with a tablespoon of water to create a slurry.
Stir the slurry into the simmering sauce and cook for an additional 1-2 minutes until the sauce thickens slightly.
7 Serve:
Serve the braised chicken thighs hot, garnished with the remaining chopped green onions (green parts) for freshness.
Enjoy