About
This dish comes together so quickly and tastes amazing! I love making it on weeknights when I am short on time. I can toss all the ingredients into one pot and sit it in the oven and forget it. You could also cook this in a slow cooker if you wanted to make it before heading to work, just skip the searing step or sear everything in a pan and transfer to the slow cooker.
Ingredients
- 6 medium thigh (yield after cooking, bone removed) chicken thigh with skin
- 1 teaspoon kosher salt
- 2 teaspoon olive oil
- ⅓ cup soy sauce
- 1 tablespoon organic apple cider vinegar
- 2 tablespoon water
- ½ cup ginger
- 4 medium (4-1/8 in. long) scallions
- 2 clove garlic
Instructions
- Preheat an oven to 350 F. Heat dutch oven on medium-high until hot. In the meantime, season chicken thighs with 1 teaspoon salt on both sides. Add olive oil to the pan and then the chicken thighs skin down. Sear for 5 minutes on each side until brown.
- Smash garlic cloves, peel and slice ginger into thin slices and cut scallions into 2” pieces. Add soy sauce, apple cider vinegar, water, ginger, scallions and garlic cloves.
- Bake in the oven for 1.5 hours or until chicken is tender. On the other hand, you could place all the ingredients in a 4 quart slow cooker and skip the searing step. Cook on low for 7-8 hours until chicken is tender.
Nutrition Facts
- Servings: 6
- Calories: 177.4kcal/0.0kJ (per serving)
- Fat: 11.1g (per serving)
- Carbs: 2.2g (per serving)
- Protein: 16.5g (per serving)
