Gingery Chicken Breasts
- Ready In:
- 5hrs 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 (12 ounce) bone-in skin-on chicken breast halves, trimmed
- salt
- pepper
- 2 tablespoons vegetable oil
- 1 onion, minced
- 3 tablespoons grated fresh ginger
- 6 garlic cloves, minced
- 1⁄4 cup all-purpose flour
- 1 cup low sodium chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 2 scallions, sliced thin
directions
- Dry chicken with paper towels and season with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
- Add half of chicken, skin side down, and brown lightly, about 5 minutes; transfer to plate.
- Repeat with remaining tablespoon oil and remaining chicken; transfer to plate.
- Let chicken cool slightly and discard skin.
- Add onion, 2 tablespoons ginger, and garlic to fat let in pan and cook over med-high heat until onion is softened and lightly browned, 8-10 minutes.
- Stir in flour and cook for 1 minute.
- Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir soy sauce and sugar into slow cooker.
- Nestle browned chicken with any accumulated juice into slow cooker.
- Cover and cook until chicken is tender, 4-5 hours on LOW.
- Transfer chicken to serving platter and tent loosely with foil.
- Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
- Stir in remaining tablespoon ginger and season with salt and pepper to taste.
- Spoon 1 cup sauce over chicken, sprinkle with scallions, and serve with remaining sauce.
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