Braised Chicken with Green Onion

Ingredients:

4 bone-in, skin-on chicken thighs

Salt and pepper, to taste

2 tablespoons olive oil

4-5 green onions (scallions), chopped

3 cloves garlic, minced

1 cup chicken broth

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1 teaspoon cornstarch (optional, for thickening)

Instructions:

1 Prepare the Chicken:

Season the chicken thighs with salt and pepper on both sides.

2 Sear the Chicken:

Heat olive oil in a large skillet or braiser over medium-high heat.

Place the chicken thighs in the skillet skin-side down and sear until golden brown, about 4-5 minutes per side. Remove from skillet and set aside.

3 Cook the Aromatics:

In the same skillet, add the chopped green onions (white and light green parts) and minced garlic. Sauté for 1-2 minutes until fragrant.

4 Make the Sauce:

Pour in the chicken broth, soy sauce, rice vinegar, and sugar. Stir well to combine.

Bring the mixture to a simmer.

5 Braise the Chicken:

Return the chicken thighs to the skillet, skin-side up, along with any juices accumulated on the plate.

Cover the skillet with a lid and reduce the heat to medium-low.

Let the chicken braise for 25-30 minutes, or until the chicken is cooked through and tender.

6 Thicken the Sauce (Optional):

If you prefer a thicker sauce, mix cornstarch with a tablespoon of water to create a slurry.

Stir the slurry into the simmering sauce and cook for an additional 1-2 minutes until the sauce thickens slightly.

7 Serve:

Serve the braised chicken thighs hot, garnished with the remaining chopped green onions (green parts) for