What an easy weeknight protein dish! Quickly sauté some onions, ginger, and garlic, deglaze with some white wine and set aside. Brown the chicken, then add everything back in with a lovely sauce based on Thai sweet chili sauce and voilà!
Though this was supposed to be chicken thighs, I could only find organic chicken breast tenders where I was shopping that day. This significantly reduced the cooking time–I think I only let them go for about 7 minutes in the final braise instead of the 30 or so Dorie recommends with the thighs. They weren’t super dry or overdone, though the sauce is definitely needed with chicken breast.
And how great is it that the final braise allows time for cooking or heating up sides? All in all, just lovely!