Ming Tsai'S Cranberry Hoisin Chicken Rice - cooking recipe

Ingredients

2 tablespoons olive oil
8 chicken thighs (skin on bone in)
12 -14 scallions, sliced (2 bunches)
2 tablespoons garlic, minced
2 cups jasmine rice
1/4 cup hoisin sauce
1 cup dry red wine
3 cups chicken stock (low sodium)
1 cup fresh cranberries

Preparation

Preheat oven to 375 degrees F.
In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.
In same pot, saute scallions and garlic. Add rice and saute for 1 minute. Add hoisin and stir, then add red wine, stirring occasionally until liquid is reduced by three quarters, about 2 minutes.
Add stock, cranberries, and reserved chicken to pot and bring to a simmer; cover and transfer to oven for 30 minutes. Let rest for 10 minutes before serving.