Orange & Soy Glazed Chicken Thighs . . .

There's better accompanies to this dish than steamed white rice. Serves 4

8 bone-in, skin-on chicken thights, trimmed of excess fat
Kosher salt and fresh ground pepper
16 small to medium shiitake (or criminni) mushrooms, stemmed
8 medium scallions- green parts only cut into 3" lengths
1/2 cup soy sauce
1/3 cup granulated sugar
2 tbsp. rice wine
1/2 tsp. finely grated orange zest
2 tbsp. fresh orange juice
1 1/4 tsp. cornstarch
2 tsp. toasted sesame seeds

Set oven to 450º.
Line the bottom of a broiler pan with foil then lightly oil the foil.

 

Season the chicken all over with salt and pepper. Arrange the mushrooms in 8 pairs, gill sides up, on the prepared broiler pan and season with salt and pepper.
Arrange a few scallions on top of each mushroom pair, then place chicken on top of onions, pressing down to flatten.
Roast in the oven until the chicken browns on the edges and registers 165º on the thickest part of the thigh. Turn on  the broiler and roast until the skin is deeply browned and crisp - 5 to 6 minutes, rotating the pan once for even browning.

While the chicken is cooking combine the soy sauce, sugar, rice wine and orange zest in a sauce pan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Mix the cornstarch and orange juice in a small bowl then add to the sauce pan, cooking until thickened and glossy.

Transfer the chicken, mushroom and scallion stack to plates, drizzle with the sauce and sprinkle with sesame seeds. Drizzle left-over sauce on the white rice.

 

As side dishes consider Ginger Sweet glazed carrot strings and Ginger white rice. Both simple accompanaiments.

Ginger Carrots

Use a multi-bladed paring knife to ut carrot strings, and drop into a ceramic bowl. Add a tablespoon of brown sugar and some finely chopped fresh ginger. Mix well. Pour a cup or two of boiling water into the bowl and stir carrot, ginger, suger mixture well. Let steep until desired flavor develops.

Ginger rice

Add finely chopped ginger and a tablespoon of butter to the boiling water for the white rice. Once cooked add salt and pepper to taste.