Teriyaki Chicken Thighs

When Nick and I got married, we were overwhelmed with the lovely and generous wedding gifts. We received Tiffany china, Wedgewood , Limoge, Lenox, crystal, Creuset pots and a slow cooker. Perhaps my favorite was the slow cooker; it was the diamond in the rough. I would throw in my ingredients before leaving for work and come home to the most wonderful aroma from a ready and perfectly cooked meal. Although I do not use my slow cooker as much, I use it when time is limited or on a day when all I want is comfort food. Teriyaki Chicken Thighs is so easy to prepare and scrumptious. I am going to have to break out the slow cooker more often. A perfect meal for this blustery cold day!

                                                     Teriyaki Chicken Thighs
                                                               adapted from
                                                    Essentials of Slow Cooking
                                                           Williams-Sonoma

Ingredients
8 chicken thighs
Salt and freshly ground pepper
1 clove garlic
2-inch piece fresh ginger, peeled
   and finely chopped
1/2 cup soy sauce
1 teaspoon Asian sesame oil
2 tablespoons unsalted butter
2 tablespoons canola oil
1/2 cup mirin
1 tablespoon sugar
Sliced green onions for garnish

Directions

Season the chicken thighs generously with salt and pepper in a nonreactive bowl, stir together the garlic, ginger, soy sauce, and sesame oil. Add the chicken thighs and turn to coat. Cover and marinate in the refrigerator, turning frequently, for at least 1 hour or up to overnight.

Remove the chicken from the marinade and pat dry with paper towels; discard the marinade. In a large frying pan over medium-high heat, melt the butter with the canola oil. Working in batches if necessary, add the chicken and cook, turning frequently, until browned, about 5 minutes.

 Stove Top Transfer the chicken to a Dutch oven. Add the mirin and sugar and turn the thighs a few times to coat. Cover and cook over low heat until the chicken is opaque throughout, about 30 minutes.  Uncover and cook, turning often, until the thighs are glazed, about 10 minutes longer.

Slow Cooker Transfer the chicken to a slow cooker. Add the mirin and sugar and turn the thighs to coat. Cover and cook until the chicken is opaque throughout, 1 1/2 hours on the high-heat or 2 1/2 hours on the low-heat setting. Uncover, set the temperature to high if necessary, and cook, turning often, until most of the liquid has evaporated and the thighs are glazed,  about 20 minutes longer.

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