BRAISED CHICKEN TERIYAKI
The other night we made up some chicken teriyaki. I decided to braise it, 1. because it requires a minimal amount of effort, and 2. it makes for super flavorful tender meat. I chose dark meat because the flavor of the dark cuts is beyond amazing compared to the white cuts. There is just more fat. Sorry for my health conscious friends, but the simple rule of nature is that fat equals flavor. Once we all come to terms with this and over it the happier, and better fed we'll all be!
Provided by Maggie May Schill @NakedMaggie
Categories Chicken
Number Of Ingredients 12
Steps:
- Preheat oven to 325'F Season chicken pieces completely with salt and pepper
- Set a dutch oven over medium-high, heat peanut oil in pan. Once oil is up to browning temperature brown chicken pieces on all sides. That's about 3-5 minutes per side to get good color. Remove chicken from pan and set aside.
- Lower temperature to about medium. Deglaze pan with soy sauce and rice wine. Scrape all the brown bits off the bottom of the pan nice and good.
- Add garlic to pan and simmer until translucent. Add ginger.
- Allow the liquid in the pan to reduce by about half then add butter. Melt butter completely.
- Add remaining ingredients to the pan and mix them together thoroughly. Place chicken back into pan and place in the preheated oven, uncovered. Braise chicken for about 45 minutes. Side note: while the chicken is braising, this is a good time to start on the rice and veggies if you are planning on having them as a side.
- Remove pan from oven, and remove chicken from pan and set aside covered. Put pan back over medium high heat on the stove top and reduce liquid in pan down until thick and sticky. This will take about 7 minutes. You can use cornstarch to hurry the process along, but I wouldn't personally because the raw flour flavor might be left behind. Pour sticky teriyaki sauce back over chicken and serve.
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