Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken thighs ((Note 1))
  • 1/4 cup low-sodium soy sauce ((Note 2))
  • 2 tablespoons white vinegar
  • 1 small onion, sliced
  • 5 cloves garlic, minced
  • 3 bay leaves
  • 1 scallion (green onion), sliced
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne

Instruction

  • Prepare: Position oven rack in center of oven, and preheat to 400 F. In dutch oven or oven-safe pot (Note 3), stir together soy sauce, vinegar, garlic, and cayenne until well-mixed. Stir in onions and bay leaves.
  • Add Chicken: Pat chicken thighs dry with paper towels, and trim any excess fat (kitchen shears are useful). Season with black pepper. Place chicken thighs in single layer in pot, nestling them snugly alongside onions and sauce, with smooth sides of thighs facing down.
  • Bake: Bake uncovered at 400 F for 30 minutes, flip chicken thighs, then bake uncovered for another 30 minutes or until chicken is nicely browned on top.
  • Serve: Transfer chicken and onions to serving plates, removing bay leaves if desired. Spoon sauce (Note 4) over chicken, and top with scallions. Serve (Note 5).