Dilled Chicken

12 chicken thighs, skin on
1 1/2 bunches scallions
4 garlic cloves
1 C dry white wine
4 C unsalted/low-sodium chicken broth
2 cans evaporated milk
3/4 T corn starch
1 T dill seed
2 t celery seed
1 T dried dill weed
2 T fresh dill weed
kosher salt and pepper to taste

steamed long-grain rice for serving

Season the chicken pieces with salt and pepper and place into an cold oiled large, deep sauté pan, and turn on to medium-low. You want to slowly render the fat from the skin until it becomes crispy, repeating for the other side. This can take about an hour or so. You may have to drain the chicken grease out of the pan at least once.

Meanwhile in a small, dry sauté pan, toast the dill seed and celery seed until fragrant and warm, about 5 min. Then grind to a powder using either a mortar and pestle or a coffee grinder used only for grinding spices.

Remove the chicken from the pan. Slice one of the scallion bunches (about 6-8 scallions) into thin coins, and mince the garlic. Drain all of the chicken grease out of the pan, and add in a little fresh vegetable oil, and quickly sauté the scallions and garlic with a little kosher salt. Once soft, add in the wine to deglaze the pan. Once the wine has reduced by 3/4, add in the chicken broth. Bring to a boil and then reduce to a slight simmer. At this point add in the dried dill weed, the dill/celery seed mixture, and return the chicken back to the pan. Braise the chicken on low for about an hour and a half until the chicken broth has reduced by almost half and the chicken is very tender.

Slice the remaining bunch of scallions on the bias and chop the fresh dill. Mix the evaporated milk with the corn starch and add in the dill.

Remove the chicken from the broth and set on a serving platter. Add the milk/cornstarch mixture to the broth and cook until just thickened, whisking to avoid lumps and to loosen any bits stuck to the bottom of the pan, also add in the cream, if using. Check the sauce for salt and add more if needed. Pour the sauce over the chicken and top with the sliced scallions. Serve over long-grain rice.

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