Five Spice Chicken with Shiitake Mushrooms

By akselden

Ingredients

• 2 teaspoons fennel seeds
• 1 cinnamon stick, broken into pieces
• 3 whole star anise
• 1/4 teaspoon whole cloves
• 2 teaspoons peeled and grated fresh ginger
• 2 teaspoons minced garlic
• 1/4 cup brown sugar
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1/4 teaspoon cayenne
• 8 skinless chicken thighs on the bone, excess fat trimmed
• 2 teaspoons vegetable oil
• 3/4 pound shiitake mushroom caps, left whole if small or cut in pieces if large
• 2 medium red bell peppers, cut in half, stems and seeds removed cut into 1/2-inch wide strips
• 1/2 cup chicken stock, homemade or low sodium canned
• 2 tablespoons cornstarch mixed with 3 tablespoons cold water
• 1 bunch green onions, root ends and tough greens trimmed, cut into 2 inch lengths
• Steamed white rice, if desired

Preparation

Step 1

Preheat the oven to 425°F. To make the Five Spice Rub, put the fennel, cinnamon, star anise, and cloves in a small pan over medium heat and toast a few minutes until aromatic. Allow to
cool, then grind the spices in an electric spice grinder, Put the ground spices in a bowl and mix in the ginger, garlic, brown sugar, salt, black pepper and cayenne. Pat the spice rub all over both sides of the chicken thighs and set them on a plate. Put the chicken stock in a small saucepan and bring to a simmer over medium heat. Add the cornstarch mixture and simmer about 2 minutes,
whisking, The mixture will be very thick, like a paste, Set aside. Put
the oil in the bottom of the Emile Henry Fait Tout. Put the pot in
the oven and allow it to get hot, about 5 minutes. Remove the pot
from the oven and put in the chicken thighs, Return the pot to the
oven, uncovered, for 25 minutes, Remove the pot from the oven
and use tongs to turn the chicken thighs over. Scrape the stock cornstarch mixture over the chicken and put the mushrooms and peppers on top, Reduce the heat to 350°F, put the lid on the pot, and return the pot to the oven for another 40 minutes. Remove the pot from the oven, stir in the green onions, and return the pot to
the oven uncovered for 5 minutes, Remove from the oven and serve the Five Spice Chicken and the sauce directly from the Emile Henry Fait Tout with plenty of steamed white rice.