1 tablespoon ghee
1 cup thinly-sliced shallots (about 3 large)
Kosher salt
6 bone-in, skin-on chicken thighs
2-inch piece ginger, peeled and cut into thin coins
6 garlic cloves, peeled and smashed
¼ teaspoon freshly ground black pepper
1 cup bone broth
1 teaspoon fish sauce`
¼ cup sliced green onions/scallions
¼ cup roughly chopped fresh cilantro
You need to reconstitute the dried mushrooms in water before using them, and they need time to rehydrate. The package normally says to soak them for 30 minutes, but I’ve found that it always takes longer. If you’re planning to make this chicken dish, take a few minutes earlier in the day to rinse the dried mushrooms to remove dirt. Then, put the mushrooms in a large bowl and cover with water. When you’re ready to cook the chicken, preheat the oven to 450°F with the rack in the middle position. Heat a 12-inch oven-safe heavy bottomed skillet over medium heat. Melt one tablespoon of ghee in the hot pan, add the sliced shallots, and a sprinkle of salt. Cook until the shallots are softened, stirring occasionally. This should take 5-10 minutes. While the shallots are cooking, sprinkle kosher salt liberally (about 2 teaspoons) on both sides of the chicken pieces. Squeeze out the excess liquid from the reconstituted mushrooms, slice off the woody stems (which can be reserved for bone broth) and thinly slice the caps. Once the shallots have wilted, add the sliced mushrooms, ginger, and garlic. Stir-fry for about a minute or until aromatic. Transfer the vegetables to a plate. Return the pan to the stovetop, wipe out any remnants with a paper towel, and increase the heat to medium-high. Then, sear the chicken pieces skin-side down in the hot pan until nicely browned and crispy, about 4 to 5 minutes. While the skin is crisping, add freshly ground black pepper to the meaty side. When the skin is golden brown, flip the pieces over and cook for 2 minutes more. Stir the fish sauce into the broth and pour it in the pan, making sure to avoid pouring the liquid on the crispy skin. Add the reserved shallots, mushrooms, and garlic back to the pan, tucking them in between the chicken pieces. Again, make sure not to cover the skin! Transfer the pan to the hot oven and roast the chicken for 15-20 minutes or until the internal temperature of the chicken reaches 165°F. (You have a meat thermometer, right? Use it!) Put on your heat-proof oven gloves, before you grab the pan. Taste the sauce for seasoning and adjust as needed. Garnish the chicken with a shower of sliced scallions and cilantro, and dig in!