Chicken thighs, browned skin side down, simmer in tea, honey and soy until the sauce reduces to a glossy lacquer: Dammann Frères’ Assam G.F.O.P. Tea N°10, with its woody, spicy notes and honeyed aftertaste, gives the dish its depth.
Serves 4 · 45 min
- Brew 4 g of Assam G.F.O.P. tea in 1/2 cup (120 ml) of water at 194°F (90°C) for 5 minutes, then strain.
- Mix the tea with 2 tbsp of honey, 2 tbsp of soy sauce and 1 grated garlic clove.
- In a large skillet, brown 8 bone-in chicken thighs, skin side down, in 1 tbsp of oil over medium heat for 8 minutes, then turn them over.
- Pour in the tea mixture, cover and simmer for 20 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
- Uncover and cook for a few more minutes, turning the thighs in the reduced sauce until glossy, then serve with rice.
The star of this recipe: Assam G.F.O.P. Tea N°10, by Dammann Frères.
