Name: Soy and Sesame Chicken Thighs With Pan Gravy
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 3/4 pounds (795 g) bone-in, skin-on chicken thighs (about 4); 1 1/2 teaspoons dark soy sauce, such as Lee Kum Kee (see note); 1 teaspoon toasted sesame oil, plus more to taste; Kosher salt; 2/3 cup (160 ml) low-sodium chicken broth; 1 1/2 teaspoons cornstarch; Light soy sauce, to taste (optional); Steamed white rice , for serving; 4 hard-boiled eggs , halved, for serving (optional); 2 scallions, white and green parts, thinly sliced

Soy and Sesame Chicken Thighs With Pan Gravy

With just a handful of pantry staples and 10 minutes of active prep time, you're well on your way to a cozy, satisfying meal.

55 min total 10 min prep 45 min cook 4 498 cal

Instructions

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1 Adjust oven rack to middle position and preheat oven to 400°F (205°C).
2 In a 10-inch cast iron or carbon steel skillet, rub chicken thighs all over with dark soy sauce. Arrange chicken thighs skin-side-up, then lightly season thighs with salt. Cook until skin is matte and dry to the touch, about 15 minutes.
3 Using oven mitts or a kitchen towel, remove pan from oven. Using a pastry brush, brush chicken all over with a thin coating of sesame oil. Return skillet to oven and bake until skin is shiny and crisp and an instant-read thermometer inserted into the center of the largest piece of chicken registers 180°F (82°C), 25 to 30 minutes.
4 In a small bowl, whisk stock and cornstarch to combine; set aside.
5 Transfer chicken to a large plate and place pan with drippings over medium heat. Add cornstarch mixture, and cook, whisking constantly, until mixture comes to a boil and thickens to a gravy-like consistency, 2 to 3 minutes. Adjust with additional water or stock, 1 tablespoon at a time, as needed. Season to taste with soy sauce or salt and sesame oil, as needed.
6 Serve chicken with white rice and halved hard-boiled eggs, if desired. Top with gravy and fresh scallions.