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Sweet Heat Chicken Thighs

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 50 min
  • Yield: 4 to 6 servings
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2 tablespoons salted butter

2 tablespoons olive oil 

8 bone-in, skin-on chicken thighs 

Kosher salt and freshly ground black pepper 

1 cup chicken stock 

1/2 cup low-sodium soy sauce

1/4 cup sherry 

1/4 cup brown sugar 

2 tablespoons hoisin 

2 tablespoons sesame oil 

2 yellow onions, sliced 

2 tablespoons chili paste 

2 tablespoon minced ginger 

3 cloves garlic, minced 

4 scallions, sliced 

1 small butternut squash, peeled and cubed (about 2 cups) 

1 bunch kale, torn and stems discarded 

1/4 cup fresh cilantro leaves 


  1. Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
  2. Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.
  3. Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.
  4. Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.
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