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Ingredients (makes 3 servings)

• 3-4 bone-in, skin-on chicken thighs
• ¼ cup scallions
• ½ lemon
• 1 bunch fresh parsley
• 1 tbsp fresh ginger
• 2 shallots
• 1 tbsp minced garlic
• 2 tbsp hoisin sauce
• 2 tbsp miso paste
• 2 tbsp heavy whipping cream
• Olive oil
• ½ to 1 cup red wine pending your taste
• 2 tbsp vegetable stock
• 1 cube chicken bouillon
• Dry thyme
• Dry basil
• Dry dill weed
• Black pepper
• Shallot salt

Instructions

1. Set a medium sized pan on a burner at a heat setting between medium and low
2. Add a drizzle of olive oil to the pan, and let it begin to warm up
3. In a mixing bowl, add your chicken thighs and the dry seasonings, and spread evenly among the thighs
4. Chop the parsley and add most of it to the mixing bowl, leaving some for garnish later
5. Add the thighs to the pan and sear on both sides for 5-7 minutes each side until skin is golden and crispy
6. Preheat oven to 350 degrees Fahrenheit
7. Once chicken thighs are cooked, transfer to a baking sheet and bake for 15 minutes
8. While the thighs bake, add a splash of red wine to the pan to deglaze the chicken fond
9. Peel and finely chop the ginger and shallots, and add to the pan along with the minced garlic
10. Add the heavy whipping cream, hoisin, miso paste, vegetable stock, and chicken bouillon to the pan, and mix well
11. Add more of the wine to the mix as you see fit, and let simmer for 5-10 minutes
12. Remove the thighs from the oven and let cool on the side
13. Once the sauce is done simmering, put heat on low for 2-3 minutes, then pour the sauce to a food processor to make sure all thick chunks are evenly blended
14. Add the thighs and sauce back into the pan and cook on both sides for 2-3 minutes each
15. Garnish with the leftover chopped parsley, some lemon zest, and the scallions

This dish was soooo delicious, it gave the chicken thighs a beautiful red glaze. The miso kept the flavor of the dish light, but the hoisin brought out a sweetness that really tied it all together. Red wine is a great way to create a base to any savory sauce. I used whichever red wine I had on hand, but I would go with a blend for this specific sauce. 

Chicken thighs are so versatile and really hold so much flavor in the skin. This would pair well with some seared asparagus and rice, which is what I paired it with! With the leftover wine, this makes for a romantic dinner for one (or more if you proportion the ingredients).