Great recipe for a cold evening.
2 TBS vegetable or canola oil
4 bone in skin on chicken thighs
1 small yellow onion chopped
4 cloves garlic finely chopped
1/2 cup chicken stock
2 TBS oyster sauce
1 TBS white wine
1 TBS dark soy sauce (Use Gluten Free Soy Sauce)
1 TBS brown sugar
1 TBS corn starch
red pepper flakes, green onion, and sesame seeds to garnish (optional)
Heat oil on medium in a large frying pan. Add chicken thighs and cook about 3 minutes on each side until skin is golden brown and crispy. Use tongs to remove chicken to a paper towel lined plate.
Add onion and garlic and saute about 5 minutes until onions and garlic are soft and golden.
Mix stock, oyster sauce, wine, soy sauce, and brown sugar in a small bowl. Add the sauce to the pan and stir.
Return the chicken to the pan, turning to cover it in the sauce. Cover the pan and simmer 15 minutes turning the chicken once. Chicken is done when internal temperature reads 170 degrees on a meat thermometer.
Serve with rice, dribbling the saucy onions over top.serves 4.
(Optional: Garnish chicken with red pepper flakes, green onions and sesame seeds)
Lovely recipe. Oyster sauce is still an undervalued ingredient in western kitchens, isn’t it?
Yes. I never see that ingredient