Glazed Chicken Thighs To Go

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My husband left for Stuttgart this morning, so yesterday I made some chicken thighs for him to eat during the week until he can get to the commissary and buy the usual garbage he eats when I’m not there.  When I remembered the scallions and sesame seeds, I added them in a way verging on brutality.

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Quail eggs have missed me.  They actually called out to me in the market; “Psst girl, where you been?!”, they said in Korean, but I knew what they meant.  Korean quail eggs.  Cute and spicy!

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The recipe for the oven roasted chicken thighs is easy.  Just mix together the usual suspects using chillies for babies or for really old French guys who are spicy food intolerant or just intolerant in general :)

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Yesterday we wandered into a gun store around the corner to see how the French regulate the purchase of rifles and shotguns for hunting.  It seems that in France, getting a hunting license is as hard as getting a driving permit.  You have to go to school and learn, not only about gun safety but also about the animals you intend to slaughter.  It take months!  The cool thing about the shop owner is that in addition to selling guns, he restores them and sharpens knives for professional chefs, my fishmonger, other market people and regular people too.  My knives are going over when he can finish them in a day.  He has an amazing pair of French renaissance era scissors that I covet.  I’ll try to get a photo when I take the knives.

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Anyway, you just mix the marinade/glaze with the chicken thighs in a large bowl, then put in a ziplock and refrigerate for at least 2 hours or whatever.  Overnight is okay.

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Feeling slightly anemic, I stir fried some spinach with mushrooms to accompany the chicken and quail eggs.

Oven Glazed Chicken Thighs

5 tbsp Tamari soy sauce

2 tbsp mirin

3 tbsp sake

1 tbsp sugar

4 garlic cloves, sliced

4 thin slices of fresh ginger

1 long green chilli for babies (mild), sliced

10 chicken thighs

Scallions, sliced

Sesame seeds

Mix all marinade ingredients together and pour over the chicken thighs in a large bowl, Mix well, then put everything in a zip lock bag, squish around and refrigerate for at least 2 hours.

Preheat the oven to 400 F, place the thighs, skin side down, in a roasting pan.  Roast for 25 minutes, turn, then roast for another 15-20 minutes.

Sprinkle with the sliced scallions and sesame seeds.

About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, Food and Wine, Main dishes, Recipes and tagged , , , , , , , , . Bookmark the permalink.

53 Responses to Glazed Chicken Thighs To Go

  1. Ruth says:

    What a lovely gallery and recipe. Mmmm. Very nice.

  2. cecilia says:

    I will get out one of my pasture raised chooks and try this with a whole cut up chicken. Do you think that would work just as well? I used to carry a very beautiful great big pair of very old, very big, black, sharp sewing scissors with evil points in my (voluminous ) handbag. At one period in my life they were very useful! Perfect for the handbag, the blades are closed (though you had to beware of the points) while not in use and quickly grabbing the big round handles with gloved hands is easy… (old ladies cackle!) . I am very drawn to your pan of spinach, maybe my blood is feeling thin too! Great food, Rose. c

  3. Mad Dog says:

    That looks delicious!
    As someone who occasionally goes shooting, I like the idea of the French hunting/shooting school – it sounds correct ;-)

  4. Hi Mad. When Kevin retires next year, we’ll both go to the school. He, so that he can legally blow something away and I to learn about wild French animals.

  5. Lovely as ever Rosemary. I really must try quail eggs more often now I found a source round my way. I’ll be getting my cooks knife repaired rather than sharpened after dropping it on my tiled kitchen floor – ouch.

  6. Serena says:

    Just got back home after 2 weeks of visiting friends and family and am looking for lunch ideas before going food shopping (desperately needed after our long absence, as you might imagine) and these glazed chicken thighs sound perrrrrfect! Thanks!

  7. The French have it right with their rules regarding guns and hunting, I think. It makes so much sense. Love that you can get your knives sharpened there, too…definitely a bonus! These chicken thighs look delicious.

  8. Tessa says:

    The chicken thighs look delicious! I have to tell you that I laugh every time you say chilli for babies :).

  9. Michelle says:

    The commissary will have very stiff competition this week. I love the hunting school idea, too.

  10. Glad to see a country with a common sense approach to guns! I love this dish. Bet it would clear my sinues. I might do something similar tomorrow night and as we won’t have the kids this week I can ramp up the spice!

  11. Hi, Rosemary. Great looking dish! Love the flavor profile but I definitely need the spicier chiles. ;)
    Insofar as guns are concerned, Texas will grant you a hunting license as long as you have the money but you are not allowed to hunt without having a certificate of completion of a Hunter Education Course, 6 hours of classroom instruction that covers the core competencies of firearm and hunting safety, hunting ethics and wildlife conservation – not very much, eh, but it’s better than nothing. Of course, if you are over 21 years of age and have the money, that’s all you need to buy a firearm of any kind (18 years is required for a long gun, i.e. rifle or shotgun). No training. No education. Nothing, zip, nadadamthing. That way, if someone breaks into your home, you can use deadly force assuming you don’t shoot yourself or family members first. :o We’re still stuck in the days of the Wild West and most Texans are ridiculously proud of it. Go figure. Personally, I don’t mind rifles, shotguns, muzzle loaders, etc. because they are used for hunting 4 legged animals. Handguns, automatic rifles and the like, however, give me real heartburn because their intent and purpose is for hunting 2 legged animals.

    • Thank you Richard. My husband’s cousin has been collecting all sorts of guns for over 40 years and hasn’t killed anything, beast or man, yet. I think we need to have a war on illegal guns.

  12. trixpin says:

    Delicious looking recipe, thank you :)
    I wish some quail’s eggs would call out to me – I could do with an excuse to try them!

  13. Cecile says:

    One summer, when we owned a farm in Quebec, Canada, we raised quail. They’re so cute & it was fun to be able to just gather up their eggs!

  14. Yummy! That looks absolutely delicious!

  15. KhoaSinclair says:

    Looks delightful! I can’t wait to try this one out!

  16. Lacking appetite these days, THIS made my mouth water. With the final touch of spinach making me drool. Off to the market. I have never tried quail eggs. I have not tried goose eggs either Rose. Can you tell me how both quail and goose eggs differ in taste, etc from regular eggs?

  17. Karen says:

    I’m sure your sweet husband was very appreciative of his glazed “to go” thighs. With your good cooking, I’m sure he really misses it when he has to go to the commissary. :)

  18. belle recette et “happy new year” !…

  19. Vonnie says:

    Looks good as always! Be sure to check out this fragrant rice recipe: http://www.youtube.com/watch?feature=player_embedded&v=BG-l56gojjM

  20. A great way to make chicken thighs

  21. Some gorgeous recipes and I hope the spinach helped! How wonderfult o find someone to sharpen the knives. We have a place in Spain we take ours too but haven’t tracked anyone down yet in Bexhill.

  22. ihatediet says:

    Looks yummy and healthy!

  23. Pingback: Asian Chicken Drumsticks with Eggs | afra cooking

  24. afracooking says:

    Such a fabulous recipe! I have had it several times now – with quail eggs (and because I ran out) with regular ones. What a fabulous find for a quick and easy dinner. I enjoyed it so much I posted it on my blog.

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