Dashi-Braised Chicken Thighs

From time to time, my family enjoys a comforting and flavorful dinner featuring tender chicken thighs, slow-cooked in dashi, garnished with green onions and sesame seeds, and served alongside steamed rice and vegetables. This recipe truly showcases the magic of braising, as the chicken thighs become incredibly tender, allowing the meat to effortlessly fall off the bone.

To enhance the taste and depth of the dish, instead of using traditional chicken stock or broth, I prefer using dashi. This Japanese broth adds a unique umami-rich flavor that perfectly complements the chicken, especially when combined with the aromatic hints of sesame seeds, ginger, and garlic. The result is a satisfying and heartwarming meal that will surely delight your taste buds.

With its succulent chicken, rich broth, and delightful garnishes, this braised chicken thigh recipe is a true crowd-pleaser. Enjoy the tender meat and comforting flavors as you savor each bite. Whether for a special family dinner or a cozy gathering with friends, this dish is sure to impress and satisfy all who taste it.

Now, let’s take a closer look at the ingredients and instructions for preparing this mouthwatering braised chicken thigh dish.

INGREDIENTS:

• 2 cups Dashi
• 1 pound shiitake mushrooms, stems reserved and caps sliced ¼ inch thick
• 2 tablespoons coconut oil
• 1 clove garlic
• 1 (1-inch) knob of ginger
• 6 skinless, bone-in chicken thighs
• 2 tablespoons mirin
• 6 green onions, white, light green, and dark green parts, thinly sliced on the diagonal
• 1 tablespoon sesame seeds
• Steamed rice, for serving

SERVES 6

INSTRUCTIONS:

1. Warm the dashi in a small saucepan over medium heat. Add the shiitake stems to the saucepan, allowing them to infuse their flavor into the broth as it heats. After 10 minutes, strain the broth, discarding the mushroom stems. Keep the dashi warm while you prepare the remaining ingredients.
2. In a wide skillet, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger, sautéing them together until their aroma is released, which should take approximately 3 minutes.
3. Arrange the chicken thighs in the skillet and brown each piece in the hot fat for about 5 minutes per side.
4. Using a pair of tongs, carefully remove each piece of chicken from the pan and set them aside on a plate.
5. Stir in the sliced shiitake mushroom caps and sauté them until they are cooked through and emit a fragrant aroma, usually around 8 minutes.
6. Reduce the heat to medium-low and return the chicken thighs to the skillet. Pour in the dashi and mirin. Cover the pan and allow the ingredients to simmer together for 10 minutes. Then, remove the cover, increase the heat to medium-high, and continue braising the chicken until it is cooked through and tender, which will likely take an additional 10 to 15 minutes or so.
7. Once the chicken is fully cooked, sprinkle the cooked chicken and mushrooms with the sliced green onions and sesame seeds.
8. Serve the braised chicken thighs warm in bowls over steamed rice.