Makes 4 servings.
Tasty, easy to prepare with a depth of flavor, this chicken recipe is a nice oven to table dish that can be served with rice, and many vegetables including steamed sugar snap peas, snow peas, or stir fried bok choy.
- 8 boneless, skinless, organic chicken thighs, about 6 ounces each (See Note)
- 3 garlic cloves, finely chopped
- 1 inch piece ginger, peeled, finely chopped
- 2 tablespoons vegetable oil
- 3 tablespoons low- sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon mirin (Japanese sweet rice wine)
- 3 scallions including green parts, cut into thick rounds
- 8 shiitake mushrooms
- Kosher salt
- Freshly ground black pepper
- ½ cup tightly packed flat leaf parsley, coarsely chopped
- Preheat the oven to 400F.
- Pat chicken dry with paper towel and season lightly on both sides with salt and pepper. Place skin side down (even though there is no skin) in an ovenproof dish (about 9 by 9 inches).
- In a small dish combine the garlic, ginger, oil, soy sauce, sesame oil and mirin. Spoon over the chicken and scatter the scallions.
- Discard mushroom stems and wipe the caps with a damp paper towel. Quarter the caps and season lightly with salt and pepper. Scatter over the chicken. Cover dish with heavy foil and bake for 35 minutes.
- Uncover, turn the chicken over and bake for another 20 minutes or until the chicken is tender. Serve with accumulated juices, and garnish with parsley.
Organic chickens tend to be small, therefore in order to get the 6 ounce boned portions per person I use 2 thighs.