SESAME BRAISED CHICKEN WITH SCALLIONS, DAIKON AND MUSHROOMS
On a search for a nontraditional take on chicken in a pot in 2012, Melissa Clark was hoping for something that avoided the flavors and "seasonings inherent in Continental cuisine" - white wine, leeks, bacon. She found an answer in this recipe, which relies on dry sherry, soy sauce and star-anise-infused sesame oil as its braising liquid. Daikon and shiitake mushrooms soak up the liquid and soften under its weight. Be sure to brown the bird, too. It won't crisp the skin, but it does add depth of flavor.
Provided by Melissa Clark
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Trim the roots off the scallions. Separate the dark green tops from the bottoms.
- In a 5- or 6-quart Dutch oven, heat 2 tablespoons peanut oil and 1.5 teaspoons sesame oil over medium-high heat. Add the scallion bottoms, daikon, mushrooms and garlic cloves. Cook, stirring occasionally, until golden, about 7 minutes. Add the ginger and cook 1 minute more. Use a slotted spoon to transfer vegetables to a platter.
- Pat chicken dry; season inside and out with salt and pepper. Add the remaining 1 tablespoon peanut oil and 1.5 teaspoons sesame oil to the Dutch oven. Brown chicken, turning, until the skin is well browned. Turn chicken breast-side up. Scatter the vegetables around the chicken. In a small bowl, whisk together the stock, sherry and soy sauce. Pour over the chicken. Drop in the star anise pods. Tightly cover the pot and transfer to the oven. Cook until the chicken is no longer pink, 50 to 60 minutes.
- Remove to a cutting board. Skim fat from the surface of the cooking liquid. Chop the scallion tops and stir in, with the vinegar. Carve chicken and serve, topped with vegetables and pot juices.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 37 grams, Carbohydrate 20 grams, Fat 56 grams, Fiber 5 grams, Protein 55 grams, SaturatedFat 14 grams, Sodium 1477 milligrams, Sugar 6 grams, TransFat 0 grams
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Januskaran Januskaran
[email protected]I love the way the mushrooms add a umami flavor to this dish.
Hamza Mohammed
[email protected]This dish is a great way to get your kids to eat their vegetables.
Ndrius Orkus
[email protected]The sauce in this dish is amazing. It's so flavorful and rich.
Minhaj Hussain
[email protected]I love the way the chicken is cooked in this dish. It's so tender and juicy.
TheFallanAngel
[email protected]This dish is so easy to make and it's so delicious.
ryan khan
[email protected]I've made this dish several times and it's always a hit. It's a great way to impress your guests.
JACKIE TSHILANDA
[email protected]This dish is a great way to warm up on a cold night.
Matt Tardif
[email protected]I love this dish! It's so flavorful and satisfying.
Asma Shahid
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
Yuki Shinzaki
[email protected]I made this dish for a party and it was a huge success. Everyone loved it.
Masoudy “adam” Mahunda
[email protected]This dish is a great way to use up leftover chicken. It's also a great way to get your kids to eat their vegetables.
Grim Tarski
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The chicken is so tender and the sauce is so flavorful.
Alisha Jude
[email protected]This is one of my favorite recipes. I make it all the time. It's so easy to make and it always turns out great.
ItzSky
[email protected]I made this dish last night and it was a hit! My family loved it. The chicken was cooked perfectly and the sauce was amazing.
Elmetwaly Mohey
[email protected]This dish was absolutely delicious! The chicken was so tender and flavorful, and the sauce was rich and savory. I will definitely be making this again.