Serves 4

8 chicken thighs, skin on
1 tablespoon minced garlic
2 bunches scallions, sliced, save 1/4 cup of green scallions for garnish
2 cups jasmin rice
1 cup red wine
1cup fresh cranberries
1/2 cup hoisin
3 cups water
Canola oil for cooking
Kosher salt and freshly ground black pepper to taste


Pre-heat oven to 375 degrees. Place an oven-proof casserole with a tight lid over medium-high heat and coat very lightly with oil. Season the chicken thighs and color on all sides, set aside. In the same vessel now filled with tasty chicken fat, sauté garlic and scallions, then add the rice, season and sauté for about 3-5 minutes. Deglaze with red wine and reduce by 3/4. Add the cranberries, hoisin and water and check for flavor. Add back the chicken, bring to a simmer, cover and transfer to oven for 20-30 minutes. Let rest out of oven for 10 minutes, then serve family style.

 

Wine Notes:

2005 Erath Oregon Pinot Noir
Bright, fresh fruit aromas of cherry, raspberry and blueberry. Flavors of fruit with a touch of vanilla and spice. A very versatile wine, this pairs equally well with the Oven Roasted Pork Ribs and the Cranberry-Hoisin-Chicken Rice from this episode.

Tsingtao Beer
The spice from the Ja Jian Mien pairs beautifully with this malty beer.


>>This recipe appears in Episode #515.

>>Click here for a printer friendly version

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