Cantonese Chicken Thighs

I thought I might like these a bit more than I did, but it’s still a solid recipe.

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6 dried shiitake mushrooms, plus about six chanterelles (optional, but I had them on hand)
1 tablespoon ghee (I used butter)
1 cup thinly-sliced shallots (about 3 large)
Kosher salt
6 bone-in, skin-on chicken thighs (I only had four)
2-inch piece ginger, chopped
6 garlic cloves, peeled and smashed
¼ teaspoon freshly ground black pepper
1 cup chicken broth
1 teaspoon fish sauce`
¼ cup sliced green onions/scallions
¼ cup roughly chopped fresh cilantro

Reconstitute dried mushrooms in water for 30 minutes. Drain.
Preheat oven to 450.
Melt butter in pan. Cook shallots 5-10 minutes. Season chicken on both sides with salt and pepper. Add mushrooms, ginger, and garlic to pan. Remove and wipe clean. Cook chicken skin down for 5 minutes. Flip and cook two minutes more.
Add broth and fish sauce to pan, being sure not to wet skin. Add veggies back in and cook in oven 20 minutes. Sprinkle with onions and cilantro to serve.

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