There’s no better accompaniment to this dish than steamed white rice. Leftover sauce keeps in the refrigerator for up to 3 weeks and is also great on steak or salmon.

• Vegetable oil for the broiler pan
• 8 bone-in, skin-on chicken thighs,
• trimmed
• Kosher salt and freshly ground black
• pepper
• 16 small to medium shiitake mushrooms,
• stemmed
• 3 medium scallions (green parts only),
• cut into 3-inch lengths
• 1 2up soy sauce
• 1/3 cup granulated sugar
• 2 Tbs. mirin
• 1 2sp. finely grated orange zest
• 2 Tbs. fresh orange juice
• 11 4sp. cornstarch
• 2 tsp. toasted sesame seeds

1. Position a rack about 7 inches from the broiler and heat the oven to 450°f.
2. Line the bottom of a broiler pan with foil and lightly oil the top of the pan.
3. Season the chicken all over with 1 tsp. salt and 1 2sp. pepper.
4. Arrange the shiitake in 8 pairs, gill sides up, on the prepared broiler pan and season with salt and pepper.
5. Arrange 2 or 3 scallion pieces on top of each mushroom pair, then put a chicken thigh, skin side up, on top. Press with your hand to flatten.
6. Roast until the edges of the chicken begin to brown and an instantread thermometer inserted in a thick part of the biggest thigh registers 165°f, about 20 minutes.
7. Turn the broiler to high and broil until the skin is crisp and deeply browned, 5 to 6 minutes, rotating the pan once for even browning.
8. While the chicken is cooking, combine the soy sauce, sugar, mirin, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.
9. In a small bowl, stir the orange juice and cornstarch; add this mixture to the saucepan.
10. Return to a simmer and cook, stirring constantly, until thickened and glossy, about 1 minute.
11. To serve, transfer the chicken, scallions, and mushrooms to dinner plates, drizzle with the sauce, and sprinkle with the sesame seeds.

Fine Cooking issue 103