Orange Anise Braised Chicken

I decided to have a last minute casual dinner party but had no protein in the refrigerator. I didn't want to do stir fry again. I wanted something that looked awesome, but wasn't terribly difficult. Using foodgawker (a picture browsing-recipe friendly website) I found a new recipe for an orange anise soy sauce chicken, which was a super quick braise. It scored high with the men folk and yielded leftovers which are even better than the original. However, it wasn't super fast - I'd say 45-60 minutes depending on how fast of a prep person you are.

I really enjoyed browsing the Oui, Chef blog, which is about a dad teaching his kids to cook. Great concept and something I can totally get behind!

 

Orange Anise Braised Chicken

60 minutes, serves 6

• 3 tablespoons soy sauce
• 2 tablespoons cider vinegar
• 1 tablespoon brown sugar
• 1/4 cup water
• 8 bone-in, skin-on chicken thighs
• 3 scallions
• 3 garlic cloves,sliced
• 1 tablespoon julienned fresh ginger
• 1 large pinch chili flakes
• 3 strips orange zest removed with vegetable peeler
• 1 whole star anise
• 3 teaspoons cornstarch

1. Heat the oven to 325 ℉ with rack on the bottom 1/3rd of oven. Make sure your pot can fit in there comfortably.
2. In small bowl, stir together soy sauce, vinegar, brown sugar and 1/4 cup water. Stir to dissolve sugar and set aside.
3. Heat 2 tablespoons vegetable oil in large heavy-lidded braising oven-safe pot over medium-high heat until oil shimmers. Add half of chicken pieces, skin side down, and sear, without disturbing, until skin is crisp and browned, about 5 minutes. Turn pieces carefully to avoid tearing skin. Brown other side, about 6 minutes more. Transfer chicken to large plate to catch juices. Cook remaining chicken the same way.
4. While chicken is browning, coarsely chop scallions, separating white and green parts. Set greens aside.
5. Discard all but a spoonful of fat from pan and return pan to medium heat. Add white part of scallions, garlic, ginger and chile flakes. Cook about 30 seconds then pour in reserved soy mixture and stir to combine. Add orange zest and star anise.
6. Place chicken thighs in pan and add any juices that have accumulated on plate. Cover with a secure lid and place pan in lower third of oven. After 15 minutes, turn chicken pieces with tongs and check to be sure there's at least 1/4 inch of liquid in pan. If not, add a few tablespoons of water. Replace lid and return pan to oven until chicken is fork-tender and pulling away from bone, about 15 minutes more.
7. With slotted spoon, transfer chicken to serving platter without crowding pieces and cover loosely to keep warm. Remove star anise and orange peel from pan. Set pan over medium-high heat and bring to simmer. Skim off any surface fat. Add scallion greens.
8. Put cornstarch in small bowl with a tablespoon water. Whisk briefly to combine and smooth out any lumps. Pour mixture into simmering liquid, stirring to incorporate it evenly. Liquid will immediately thicken to a glossy sauce the consistency of maple syrup. Pour any juices chicken has released into sauce and simmer for another minute.
9. Spoon sauce over chicken. Enjoy!