If you haven’t noticed, I’ve been on a bit of a braising kick. Maybe it’s because my Le Creuset French Oven doesn’t fit in my cabinet so it’s always staring at me from the stove top, beckoning to be filled with something yummy.
I didn’t have hours to let something braise so I cut up a chicken. I dug through the fridge and found enough to make a meal.
Cut the chicken into 8 pieces. I left the bones in the breast pieces. Brown chicken in a large, heavy, (oven-ready and lidded pot, like a dutch or french oven). Remove and set aside.
Add 1/2 c. mirin and and onion sliced into 1/2 moons, scrape up brown bits from the chicken to get all the flavor.
Let onion soften.
2 c. chicken stock
1/4 c. mirin
1 c peanut butter
3 chopped garlic cloves
Bring to boil.
Add chicken back to pot.
Cover and bake at 325 for 45 min.
Remove chicken and reduce the sauce by about half. Stir in arugula off the heat, the sauce is plenty hot to wilt the greens. Stir in juice of 2 limes.
Serve over rice.
I was in a huge hurry plating and eating this though so no pictures this time! I’ll have to photograph it next time I make it which I’ll have to do pretty soon since my son LOVED the peanut sauce.