Braised Chicken with Black Bean Sauce

A succulent dish where tender pieces of chicken are fried until golden, then simmered in a rich, savory black bean sauce with hints of rice wine and optional chilies for added depth and heat.

Ingredients:

• 4 chicken thighs, bone-in and skin-on

• 1/4 cup cornstarch

• Salt and pepper, to taste

• 2 tablespoons vegetable oil

• 1/2 cup "The Saucy Bean Stir-Fry Sauce"

• 1/4 cup rice wine

• 1 cup chicken stock

• 1-2 chilies, sliced (optional)

• 1/2 cup scallions or cilantro, chopped for garnish

Instructions:

1. Prepare the Chicken:

• Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.

• Coat the chicken evenly in cornstarch, shaking off any excess.

1. Fry the Chicken:

• In a large skillet or pan, heat the vegetable oil over medium-high heat.

• Add the chicken, skin-side down, and fry until golden brown and crispy, about 5-7 minutes per side.

• Remove the chicken from the pan and set aside.

1. Deglaze and Braise:

• To the same pan, add "The Saucy Bean Stir-Fry Sauce", rice wine, and chicken stock. Stir to combine, scraping up any browned bits from the bottom of the pan.

• Add the chilies if using.

• Bring the mixture to a boil, then reduce the heat to a simmer.

• Return the chicken to the pan, cover, and cook for about 30 minutes, or until the chicken is cooked through.

1. Reduce the Sauce:

• Remove the chicken from the pan and set aside.

• Increase the heat to high and cook the sauce uncovered, stirring occasionally, until it is reduced to about 1/2 cup.

1. Serve:

• Season the sauce with salt to taste.

• Pour the reduced sauce over the chicken.

• Garnish with chopped scallions or cilantro.

• Serve immediately, ideally with steamed rice or vegetables on the side.