June 3, 2010

This is a new dish for this year and has been very well received. So, after multiple requests for the recipe, I’m finally getting around to putting it on the blog!

This recipe serves 8


8 bone-in, skin-on large chicken thighs
Kosher salt and black pepper
8 portobello mushrooms
3 medium scallions (green parts only), cut into 3-inch lengths
1/2 cup soy sauce
1/3 cup granulated sugar
2 Tbs mirin
1/2 tsp. grated orange zest
2 Tbs. fresh orange juice
1 3/4 tsp. cornstarch
2 tsp. toasted sesame seeds

Preheat oven to 450 degrees F. Line the bottom of a rimmed cookie sheet with foil and lightly oil the top of foil.

Arrange the portobello mushroom caps (stems removed) gill sides up on the prepared cookie sheet. Arrange 2 or 3 scallion pieces on top of the mushrooms, then put a chicken thigh, skin side up, on top. Sprinkle with salt and pepper.

Roast until the edges of the chicken begin to brown and an instant-read thermometer inserted in a thick part of the biggest thigh registers 165 degrees F, about 20 minutes.

While the chicken is cooking, combine the soy sauce, sugar, mirin, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.

In a small bowl, stir the orange juice and cornstarch; add this mixture to the saucepan. Return to a simmer and cook, stirring constantly for about 1 minute.

To serve, transfer the chicken, scallions, mushroom to dinner plates, drizzle with the sauce and sprinkle with the sesame seeds.

Leftover sauce keeps in the refrigerator for up to 3 weeks and is also great on steak or salmon.