Braised Lemongrass Chicken Thighs
This recipe uses bright lemongrass flavors and fuses them with savory flavors of onion, garlic and fish sauce.
Servings 4
Calories 693kcal
Ingredients
- 3 pounds bone-in, skin on chicken thighs
- ground black pepper, to taste
- kosher salt, to taste
- 3 tablespoons canola oil
- 2 tablespoons granulated sugar
- 3 lemongrass stalks
- ½ medium yellow onion, chopped
- 3 cloves garlic, chopped
- 2 teaspoons minced ginger
- 3 cups chicken stock
- 2 teaspoons fish sauce
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Preheat oven to 350ºF (180ºC).
- Pat the chicken thighs dry and season with salt and pepper. Heat a 4½ - quart Dutch oven over medium heat, add the olive oil and heat through. Add the sugar to the oil, stirring constantly until the sugar has dissolved.
- Cut the lemongrass stalks in half lengthwise and then smash them using the flat side of a chef knife.
- Add the chicken skin side down in a single layer and sauté until browned on both sides, about 2 minutes each side. The chicken skin should be slightly caramelized. Remove from the pot and set aside.
- Add the onion and sauté until soft and translucent, stirring occasionally, about 6 minutes. Add the garlic, ginger and lemongrass and sauté for an additional 2 minutes. Then add the chicken stock and bring to a simmer.
- Return the chicken to the pan, skin side up, and bring to a boil. Cover tightly and bake for 1 hour, until meat is fork tender. Remove the pot from the oven.
- Discard the lemongrass. Stir in the fish sauce and lemon juice then season the sauce with salt and pepper, to taste.
- Serve the chicken with a side of rice and topped with the remaining braising liquid.
Nutrition
Calories: 693kcal | Carbohydrates: 16g | Protein: 48g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 179mg | Sodium: 656mg | Potassium: 698mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 330IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 3mg