Sticky Chicken Thighs

Serves 4

Pair with...

I recently had a wine from Sardinia that is a great pairing for this recipe. That wine is Cannonau. This red is known otherwise as Grenache or Garnacha and has a ripe, full, fruity profile. It has little acidity and low tannins, showing instead strawberry and floral notes and a long finish.

Ingredients

2 lbs boneless, skinless chicken thighs
1/3 cup maple syrup
1/2 cup soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
6 cloves garlic, minced
1 tablespoon ginger, minced
Olive oil
1 tsp salt
8 oz sliced mushrooms
2 teaspoons corn starch
2 tablespoons water
Scallions, for garnish
Lime wedges

Preparation

Add all ingredients through the sesame oil in a zip-top bag.
Allow chicken to marinate for 1 hour.
In a large pan add 2 tbsp oil. Salt and cook the mushrooms until browned. Remove and set aside.
Remove the chicken from the bag (retain the marinade) and cook over medium heat 5 min per side.
Add the marinade and cook until reduced, about 5 minutes.
Dissolve the cornstarch in water. Add to pan. Stir to combine and cook until thickened, turning the chicken to coat with sauce.
Serve with scallions and lime wedges over rice.

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.

If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!