Chicken Thighs With Soy Sauce and Lemon |
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Prep Time: 15 Minutes Cook Time: 38 Minutes |
Ready In: 53 Minutes Servings: 4 |
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Mark Bittman Ingredients:
1 tablespoon peanut oil or 1 tablespoon other oil |
2 lbs bone-in chicken thighs, rinsed and patted dry with paper towels |
1 teaspoon minced garlic |
1 tablespoon grated lemon zest |
1/4 teaspoon cayenne pepper (or to taste) |
2 tablespoons soy sauce |
1 teaspoon sugar |
1/3 cup water |
1 lemon, juice of |
Directions:
1. Heat a large, deep skillet (non-stick is preferred) over med-high heat for 2-3 minutes.
2. Add in the oil, swirl to coat the pan; then add in the chicken; brown quickly on both sides.
3. Turn off the heat and remove the chicken and all but 1 tablespoon of fat from the skillet; let the pan cool for a minute or so, then turn the heat to medium and add in the garlic; cook/stir until it softens, a minute or two.
4. Add in the remaining ingredients except for the lemon juice; stir.
5. Return the chicken to the skillet and turn it once or twice in the liquid; cover, decrease heat to med-low, and simmer, turning once or twice, until the chicken is done, 20-30 minutes.
6. Remove the chicken to a serving platter and stir the lemon juice into the broth; pour some of the broth over the chicken and pass the rest at the table.
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