Chicken in Red Wine with Asian Spices

• 8 skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• 2 teaspoons five-spice powder
• 2 1/2 cups dry red wine
• 6 large scallionswhite and light green parts cut into 2-inch lengths, dark green tops finely chopped
• 1/2 cup soy sauce
• 1/3 cup light brown sugar
• 2 large garlic cloves, minced
• 1/2 tablespoon finely grated fresh ginger
• 1 dried red chile
• 1 tablespoon sesame seeds

1. In a large bowl, toss the chicken with the five-spice powder.
2. In a large, nonreactive saucepan, combine the wine with the scallion pieces, soy sauce, brown sugar, garlic, ginger and chile and bring to a boil, stirring to dissolve the sugar.
3. Reduce the heat to moderately low and add the chicken.
4. Simmer until the chicken is just cooked, about 10 minutes.
5. Using a slotted spoon, transfer the chicken and scallions to a plate.
6. Boil the cooking liquid over high heat until it is reduced to about 1 cup and glossy, about 12 minutes.
7. Return the chicken and scallions to the saucepan and stir to coat with the sauce.
8. Transfer to a bowl.
9. Garnish with the chopped scallion tops and sesame seeds and serve.

skinless, fivespice powder, red wine, soy sauce, light brown sugar, garlic, ginger, red chile, sesame seeds

Taken from www.foodandwine.com/recipes/chicken-in-red-wine-with-asian-spices (may not work)