I am changing out my Aerogarden and I needed to use up some fresh rosemary. I know it goes well with chicken and lemon but I have no lemon so I am using Coriander instead. I am also using Salish smoked salt and red pepper flakes in place of traditional salt & pepper though there is still some black pepper in there.
3-6 chicken thighs
1 cup mixed marble sized potatoes, cut in half
3/4 cup baby portabella mushrooms, whole
1/4 of a red onion, chopped
2 cloves garlic, crushed
3 tbs sherry
1/4 cup beef broth
1/8 tsp corriander
Salt & pepper
2 sprigs rosemary
For the dredge:
1/2 cup flour
1/4 tsp black pepper
1 1/2 tbs fresh Rosemary, chopped
1/2 tsp Salish smoked salt
1/2 tsp crushed red pepper flakes
1/2 tsp Thyme
1/2 Tsp Coriander
Preheat oven to 350 degrees.
Add all dredge ingredients to a bowl and mix. Dredge chicken and add to heated skillet skin side down. Braise both sides of the chicken and set aside.
Add potatoes, mushrooms, onion and garlic to the pan and cook for 5-10 minutes stirring occasionally until onions are soft and beginning to brown.
Add sherry and deglaze pan. Add Beef Broth, Coriander and salt & pepper to taste.
Add chicken back into the pan skin side up, cover and place in the oven. Bake for 40 minutes.
There are a lot of variations out there for Teriyaki so I did a little searching. In the end I found the most authentic or original teriyaki recipe I could find. I tragically discovered I only had low sodium soy sauce but I went ahead hoping it wouldn’t matter a lot.
1 tablespoon cooking oil
1/2 cup shoyu (Japanese soy sauce)
1/4 cup mirin
1/4 cup sake
3 tablespoons cane sugar
1/2 inch ginger sliced thick
2 cloves of garlic, crushed
4 boneless chicken thighs
green onion, green part only, cut at an angle into 1/4 inch segments (for garnishment)
add red pepper flakes
substitute sugar with honey
add sesame seeds
Add oil to frying pan and heat to medium high heat, Add chicken breast side down and braise before removing and setting aside.
Reduce heat and add crushed garlic to the pan, cook until aromatic and slightly browned, add soy sauce, mirin, sake, sugar and sliced ginger to man and mix to until sugar dissolves and it comes to a light boil. Reduce heat and simmering boil until about half of the liquid has reduced, 15-20 minutes.
Increase heat to Medium and add reserved chicken back into the sauce pan and cook chicken for 5 minutes on each side until nearly all of the sauce has reduced and begins to darken, turn chicken more frequently and slightly decrease the heat as it further reduces and remove at the end of the reduction, all of the sauce should pretty much be on the chicken and it should be thick and dark. Remove chicken before it begins to burn.
Serve with rice.