Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon  ghee (or avocado oil)
  • 1 cup thinly-sliced shallots (about 3 large)
  • Kosher salt
  • 6 bone-in, skin-on chicken thighs
  • 6 dried shiitake mushrooms (soaked for at least 30 minutes or until softened)
  • 2 inch fresh ginger (peeled and cut into thin coins)
  • 6 garlic cloves (peeled and smashed)
  • ¼ teaspoon freshly ground black pepper
  • 1 cup  bone broth
  • 1 teaspoon  fish sauce`
  • ¼ cup sliced green onions
  • ¼ cup roughly chopped fresh cilantro

Instruction

  • Heat the oven to 450°F with the rack in the middle position.
  • Heat a 12-inch oven-safe heavy bottomed skillet over medium heat. Melt one tablespoon of ghee in the hot pan, add the sliced shallots, and a sprinkle of salt.
  • Cook until the shallots are softened, stirring occasionally. This should take 5-10 minutes.
  • While the shallots are cooking, sprinkle kosher salt liberally (about 2 teaspoons) on both sides of the chicken pieces.
  • Squeeze out the excess liquid from the reconstituted mushrooms, slice off the woody stems (which can be reserved for bone broth) and thinly slice the caps.
  • Once the shallots have wilted, add the sliced mushrooms, ginger, and garlic to the pan.
  • Stir-fry for about a minute or until aromatic. Transfer the vegetables to a plate.
  • Return the pan to the stovetop, wipe out any remnants with a paper towel, and increase the heat to medium-high. Then, sear the chicken pieces skin-side down in the hot pan until nicely browned and crispy, about 4 to 5 minutes.
  • While the skin is crisping, add freshly ground black pepper to the meaty side.
  • When the skin is golden brown, flip the pieces over and cook for 2 minutes more.
  • Stir the fish sauce into the broth and pour it in the pan, making sure to avoid pouring the liquid on the crispy skin.
  • Add the reserved shallots, mushrooms, and garlic back to the pan, tucking them in between the chicken pieces. Again, make sure not to cover the skin!
  • Transfer the pan to the hot oven and roast the chicken for 15-20 minutes or until the internal temperature of the chicken reaches 165°F. (You have a meat thermometer, right? Use it!)
  • Put on your heat-proof oven gloves, before you grab the pan!
  • Taste the sauce for seasoning and adjust as needed. Garnish the chicken with a shower of sliced scallions and cilantro, and dig in!
  • By the way, this dish tastes fantastic with my Asian Cauliflower Fried Rice. Just sayin’.