Easy Braised "Teriyaki" Chicken

Name: Easy Braised "Teriyaki" Chicken
Total time: 3600 s
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 3 pounds chicken wings, drums or thighs, patted dry and seasoned with 3/4 teaspoon kosher salt; 1/2 an onion, cut into 1/4-inch wide pieces; 6 thin slices of fresh ginger root (about 1/8-inch thick) or 1/2 teaspoon dried ginger powder; 6 cloves garlic, peeled and smashed; 1/4 cup + 2 Tablespoons soy sauce; 2/3 cup rice wine (you can use sake or a semi-dry white wine); 1/4 cup + 2 Tablespoons sugar; 1/2 cup water; 1 chopped green onion for garnish

x @cook_5886383

Our kids love the flavor of regular Teriyaki Chicken, but sometimes I'm not up to the work of it. This braise hits all the notes and makes my life easier.

Since "yaki" refers to a direct heat cooking method like grilling, griddling, or even some kinds of pan frying, it wouldn't be quite accurate to call a braised or stewed dish a something-yaki, but this recipe generally mimics the familiar flavor profile we've come to identify with Teriyaki Chicken, so there you have it - Braised "Teriyaki" Chicken.

That step to brown and crisp the skin under the broiler is bonus, but in the summer heat, you might prefer to use skinless chicken and skip it. You'll miss out on the skin, but you'll save a little time, energy and discomfort, and you'll still have something delicious and family-friendly to serve up.

Our kids love the flavor of regular Teriyaki Chicken, but sometimes I'm not up to the work of it. This braise hits all the notes and makes my life easier.

x @cook_5886383

Our kids love the flavor of regular Teriyaki Chicken, but sometimes I'm not up to the work of it. This braise hits all the notes and makes my life easier.

Saved

Ingredients

60 minutes

4 to 6 servings

3 poundschicken wings, drums or thighs, patted dry and seasoned with 3/4 teaspoon kosher salt
1/2an onion, cut into 1/4-inch wide pieces
6thin slices of fresh ginger root (about 1/8-inch thick) or 1/2 teaspoon dried ginger powder
6 clovesgarlic, peeled and smashed
1/4 cup+ 2 Tablespoons soy sauce
2/3 cuprice wine (you can use sake or a semi-dry white wine)
1/4 cup+ 2 Tablespoons sugar
1/2 cupwater
1chopped green onion for garnish

Saved

Steps

60 minutes

1

Put all the ingredients into a 4 or 5 quart Dutch oven or a large, deep saute pan, with the chicken skin side down. Bring to a gentle boil, covered, over medium heat.
2

Once it comes to a gentle boil, let it stay there for about 2 minutes. Give the chicken a gentle stir or two to redistribute the ingredients then turn the heat down to medium low and simmer, lid askew for another 25 to 30 minutes, flipping the pieces of chicken mid way so the skin side is up.
3

15 minutes before the braise is over, preheat your oven broiler so you can brown and caramelize the chicken skin. Once the braise time is up, put the chicken about 6 inches under the broiler for 3 to 5 minutes, depending on how brown you want the skin, but making sure to check at 3 minutes. I say this all the time, but things can go from perfectly caramelized to horribly burnt in a matter of seconds under the broiler.
4

NOTE FOR STEP 3: If you have one of those broiler drawers under the oven, preheat the oven to 500F instead and place the pot so that the food is 6 inches under the top heat element. Probably the second rack in the oven.
5

Transfer the chicken to a serving dish (or serve it in the pot in which you cooked it), garnish with chopped green onions and serve with steamed rice and a salad of choice.
6

Enjoy! :)