Saucy Shallot Chicken by Sahpaige

Ingredients

• 4 bone-in, skin-on chicken thighs
• 7 large shallots, peeled and trimmed
• 10 garlic cloves, smashed and peeled
• 3 inch piece fresh ginger, sliced
• 1 bunch green onions, whites cut into 2-inch pieces, greens thinly sliced
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tbsp oyster sauce
• 1/3 cup rice vinegar
• 1/4 cup brown sugar
• 1 cup water (or as needed)
• 1 tsp salt (for seasoning chicken)

Instructions

1. Season chicken generously with salt. Place skin-side down in a cold Dutch oven, set heat to medium, and cook until skin is golden and fat is rendered.
2. Flip chicken, cook for 2 minutes, then remove from pot; drain excess fat, reserving it if desired.
3. Add ginger, garlic, shallots, and green onion whites to the pot and sauté for 2 minutes until lightly caramelized.
4. Stir in soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar, and enough water to barely submerge the aromatics; stir until sugar dissolves.
5. Return chicken to the pot, skin-side up, cover, and simmer on low heat for 1 hour.
6. Remove chicken from the pot, increase heat to high, and reduce the sauce for 5-8 minutes until thick and glossy.
7. Serve chicken over white rice, topped with the cooked shallots, garlic, and reserved green onion greens.