8 skinless chicken thighs on the bone, excess fat trimmed
2 teaspoons vegetable oil
¾ 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
½ 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
Procedure
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.
Recipe by Tom Douglas for the Emile Henry Fait Tout
