I never tire of braised chicken recipes. With a snow day predicted on Sunday, I planned a kitchen day to try new recipes. I’m so glad this one was in the plans…is it OK to call it astonishing? If you’ve never tried seared and braised chicken, once you do, you’ll wonder why you didn’t try it sooner. And please don’t try to save a couple grams of fat and reach for boneless skinless chicken breasts. I always use chicken thighs for these types of dishes. It’s the dark meat that holds all of the delicious flavor. And for a few more grams of fat, the extra flavor you get is fat grams well spent.
Before we get to the recipe, I’d like to take time to thank my support staff. How about that garage sale platter I picked up last Friday? I’m feeling smug over the find. And bargaining was somewhat easy. The platter didn’t have a price tag, so I asked the uninterested teenage son assigned to man the event “how much?” He replied “I dunno…$3…$2?… I said, “I’ve got a dollar”. He replied “ok”. I left with a handsome prop for my blog and he went back to swinging a golf club in the driveway. Riveting…huh?
My Sunday Snowy Kitchen Day revolved around this little situation. Lucy, you got some splainin’ to do. Don’t ask, it’s a long boring story how a mountain of unused fruit ended up here. I Googled for a savory tangerine recipe and thanks to Williams and Sonoma we enjoyed this tasty dish. Chicken thighs are seared crispy and then simmered in a flavorful stew of chicken broth, onion, ginger, soy sauce, tangerine juice and zest, Sriracha and star anise. The end result is “make it again soon” good. The chicken happily soaks up the lively flavors and the end result is savory, citrusy with a hint of licorice from the star anise. Enjoy.
- 2 tangerines
- 8 skin-on, bone-in chicken thighs
- Salt and freshly ground pepper
- 2 T. Crisco or vegetable oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 t. peeled and grated fresh ginger
- 1 C. chicken broth
- 2 T. soy sauce
- 1 t. Sriracha
- 2-3 star anise
- 2 t. cornstarch dissolved in 1 T. water
- Finely grate the zest from the tangerines, then squeeze ½ cup (4 fl. oz./125 ml.) juice. Season the chicken with 1 teaspoon salt and ½ teaspoon pepper.
- In a large, heavy pot, heat the oil over medium-high heat. Working in batches, sear the chicken, turning once or twice, until browned on both sides, about 9 minutes. Transfer to a plate.
- Pour off all but 1 tablespoon fat in the pot and return the pot to medium heat. Add the onion and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, the ginger and half of the tangerine zest and stir until fragrant, about 1 minute. Add the broth, tangerine juice, soy sauce, chile-garlic sauce, and star anise and bring to a boil, stirring to scrape up any browned bits from the bottom of the pot. Return the chicken to the pot, reduce the heat to low, cover, and simmer until the chicken is opaque throughout, about 25 minutes.
- Transfer the chicken to a platter. Bring the liquid in the pot to a boil over medium-high heat. Stir in the cornstarch mixture and cook just until the sauce thickens slightly, about 30 seconds.
- Pour the sauce over the chicken. Sprinkle with the remaining tangerine zest and serve. Serves 4.
- Serve over steamed rice, or with crusty bread to soak up the flavorful broth.
Braised Chicken with Tangerine and Star Anise…It’s what’s for Dinner.