Braised Chicken with Shiitake Mushrooms and Baby Potatoes in Ginger-Scallion Sauce

Ingredients

• 8 pieces bone-in, skin-on chicken thighs
• 3 tablespoons avocado oil
• 8 ounces fresh shiitake mushrooms, stems removed
• 1 pound baby potatoes, halved
• 3 tablespoons fresh ginger, thinly sliced
• 6 cloves garlic cloves, smashed
• 3 medium shallots, thinly sliced
• 6 stalks scallions, cut into 2-inch lengths
• 1/3 cup coconut aminos
• 2 tablespoons rice vinegar
• 3 tablespoons Shaoxing-style rice wine
• 1 1/2 cups chicken stock
• 1 tablespoon coconut sugar
• 4 pieces dried red chili peppers
• 2 pods star anise
• 1 tablespoon arrowroot starch
• 1/4 cup crispy fried shallots(optional)
• 1/4 cup sliced scallion greens(optional)
• 1 teaspoon salt
• 1/2 teaspoon white pepper

Instructions

1. 1

   Pat the chicken thighs dry and season generously with salt and white pepper on both sides.

2. 2

   Heat 2 tablespoons of avocado oil in a heavy Dutch oven over medium-high heat. Sear the chicken skin-side down until deeply golden, about 5-6 minutes, then flip and brown 3 minutes more. Transfer to a plate.

3. 3

   Add the remaining avocado oil to the pot. Sear the baby potatoes cut-side down until golden, about 4 minutes, then remove.

4. 4

   Lower heat to medium and add the shallots, ginger, and garlic. Cook, stirring, until fragrant and lightly golden, about 3 minutes.

5. 5

   Add the shiitake mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.

6. 6

   Add the dried red chili peppers and star anise, toasting for 30 seconds.

7. 7

   Pour in the rice wine, scraping up any browned bits, then add the coconut aminos, rice vinegar, coconut sugar, and chicken stock. Bring to a simmer.

8. 8

   Return the chicken skin-side up to the pot along with any juices, nestling the potatoes around the edges. Cover and simmer gently over low heat for 30 minutes.

9. 9

   Uncover, add the scallion lengths, and simmer uncovered for 10 more minutes until the sauce slightly reduces and the chicken is tender.

10. 10

    Whisk the arrowroot starch with 2 tablespoons of cold water, stir it into the sauce, and simmer 2-3 minutes until glossy.

11. 11

    Taste and adjust with a pinch of salt if needed. Discard the star anise.

12. 12

    Serve hot from the pot, topped with sliced scallion greens and crispy fried shallots.