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Crispy Chicken Thighs with Sweet Citrus Soy Sauce

Crispy Chicken Thighs with Sweet Citrus Soy Sauce

Serves 2 to 4

This crispy, sweet and tangy chicken is a perfect main dish any night of the week. Pair with California Sauvignon Blanc or Pinot Noir.

Ingredients:

2 tablespoons (30ml)

Asian (toasted) sesame oil

2 teaspoons (10ml) grated fresh ginger

2 teaspoons (10ml) minced garlic

½ teaspoon (2.5ml) sea salt

½ teaspoon (2.5ml) freshly ground black pepper

4 chicken thighs about 2 pounds /900g), bone-in, skin on

1 tablespoon (15ml) vegetable oil

2 green onions, cut into thin rounds

½ cup (120ml)fresh orange juice

¼ cup (60ml) chicken stock

2 tablespoons(30ml)soy sauce

2 tablespoons 30ml) honey

1 tablespoon (15ml) fresh lime juice

2 teaspoons (10ml) finely grated orange zest

Directions:

Preheat oven to 375° F (190° C)

Mix the sesame oil, ginger, garlic, salt and pepper in a large bowl.

Add the chicken thighs and turn them to coat with the sesame oil mixture. Let stand at room temperature for 10 minutes.

Heat a large, heavy-bottomed ovenproof skillet over medium-high heat until hot but not smoking.

Add the chicken thighs skin side down and cook for 8 minutes.

Turn the thighs skin side up and place the skillet in the pre-heated oven for 15 minutes.

Remove the skillet from the oven and transfer the thighs to a serving platter. Let rest for at least 5 minutes before serving.

While the chicken is resting, prepare the sauce.

Heat the vegetable oil in a small saucepan over medium-high heat until hot but not smoking. Add the green onion and cook stir for 1 minute or until lightly browned.

Add the orange juice, chicken stock, soy sauce, honey, lime juice and orange zest.

Bring the mixture to a boil, and then reduce the heat to low and simmer for 4 minutes.

To serve, divide the sauce among 4 plates and place a chicken thigh on top.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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