Hoisin Chicken

Hoisin chicken

 A quick dish after a day of moving and unpacking 

  • Six boneless skinless chicken thighs
  • ½ cup dry red wine
  • ½ cup hoisin sauce
  • 12 oz buckwheat pasta (soba)
  • 2 tsp Asian sesame oil

 Spray a nonstick skillet with non-stick cooking spray and heat over medium high heat.  Open the chicken thighs so they lay flat.  Place them in the skillet skin side down.  After about 5 minutes, they should be lightly browned.  Flip them over and brown them for another five minutes.  Add wine, turn heat to medium low and partially cover them.  Cook them for about 10 more minutes.  The wine will evaporate into a thick glaze.  Turn the chicken in the glaze to coat it.  Turn heat to high and let all liquid evaporate.  When chicken is done, remove from the pan and divide onto heated plates.  Squirt hoisin sauce over the chicken.

 While chicken is cooking, heat water in a separate pot for pasta.  Lightly salt the water.   When it comes to a boil, add buckwheat pasta and stir to separate strands.  After 5-7 minutes (following directions on the package), drain the pasta and toss with sesame.  Portion onto warm plates along side the chicken.

 Serve with a salad.  Makes 3 servings.

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