Aromatic Braised Chicken with Fried Onions

Name: Aromatic Braised Chicken with Fried Onions
Yield: 4 servings
Ingredients: 1 2 1/2 pounds chicken thighs with bone, skin discarded; 1 4 medium shallots, quartered; 1 5 garlic cloves, chopped; 1 1 tablespoon minced peeled ginger; 1 2 sprigs fresh curry leaves, leaves removed from stems; 1 1 teaspoon cayenne; 1 1/4 teaspoon black peppercorns; 1 10 whole cloves; 1 1 (1-inch) piece cinnamon stick; 1 1 teaspoon distilled white vinegar; 1 1/2 cup water; 1 About 2 cups vegetable oil; 1 1 medium onion, thinly sliced; 1 3 teaspoons all-purpose flour; 1 divided

From the kitchen of Carly

Tender chicken thighs braised in warm spices, curry leaves, and cloves until falling-apart soft. The magic happens when you crown it with shatteringly crisp fried onions that cut through the rich, aromatic sauce.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 1/2 pounds chicken thighs with bone, skin discarded
14 medium shallots, quartered
15 garlic cloves, chopped
11 tablespoon minced peeled ginger
12 sprigs fresh curry leaves, leaves removed from stems
11 teaspoon cayenne
11/4 teaspoon black peppercorns
110 whole cloves
11 (1-inch) piece cinnamon stick
11 teaspoon distilled white vinegar
11/2 cup water
1About 2 cups vegetable oil
11 medium onion, thinly sliced
13 teaspoons all-purpose flour
1divided

Instructions

Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.
Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.
Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.
Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.
Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.