Red-Cooked Chicken Thighs

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Rated 3 stars out of 5
  • Rate This Recipe
  • Read 6 Reviews
Total Time:
1 hr 40 min
Prep
20 min
Cook
1 hr 20 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

Directions

Season the chicken thighs with the Asian seasoning.

Heat a large Dutch oven over high heat. Add the chicken and cook, turning, until brown on all sides, about 5 minutes. With tongs, transfer to a plate. Lower the heat to medium and add 1 cup of the green onions and cook until tender, about 1 minute. Add the ginger and cook for 30 seconds. Add the stock, water, soy sauce, wine, vinegar, cinnamon and star anise and bring to a boil. Lower the temperature and simmer for 20 minutes. Return the chicken to the pan, cover, and braise over medium-low heat until tender, about 45 minutes.

Transfer chicken to a serving platter. Increase the heat to medium, add the cornstarch slurry and cook, stirring, until the sauce is thick and shiny, about 5 minutes.

To serve, spoon the rice into the center of each of 4 large plates. Arrange 2 thighs on the rice and spoon the sauce over the chicken. Garnish with the remaining 1/4 cup of green onions.

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Newest Ratings and Reviews

Read all 6 reviews

  • on January 27, 2013

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    I was weary about trying this recipe after seeing the mediocre reviews, but I gave it a shot anyway. The low star rating is well deserved. The chicken didn't absorb any of the flavors, and the reduction was dominated by the cinnamon even after reducing the amount called for in the recipe by half. Hard to believe this is an Emeril recipe. Avoid this one.

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  • on January 18, 2010

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    A professional chef wrote this recipe? Really? "Asian Seasoning" is an ingredient? This dish has been around for a century, yet he somehow manages to screw it up. Amazing.

    people found this review Helpful.
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  • on December 08, 2006

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    I was disappointed in this recipe. The chicken wasn't very tasty; the sauce lacked a bit of lustre and the flavor got sickening after the first few bites.

    people found this review Helpful.
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