October 2025 - Garlic Black Pepper Chicken

Ingredients

• 2 Boneless Chicken Thighs, skin on preferred  ·   
• Butter  ·  2 tablespoons 
• Oyster Sauce  ·  3 tablespoons 
• Tamari  ·  2 tablespoons 
• Herbie's Bushman's Pepperpot  ·  2 teaspoons 
• Garlic, minced  ·  1.5 tablespoon 
• Honey  ·  2 tablespoons 
• Ketchup  ·  2.5 tablespoons 
• Chicken Stock  ·  1/2 cup 
• bunch Green Onions, green part cut in 1" sticks  ·  1 

Instructions

Pre heat oven to 375 degrees.

Start by slicing the chicken thighs into 4 pieces each so 8 slices total. Add them to a large bowl then add sesame oil, salt, and pepper. Massage the chicken with your hands until the pieces are fully coated with sesame oil and seasoning. Set aside.

In a separate smaller bowl, combine the ketchup, tamari, garlic, honey, oyster sauce, chicken stock, and Herbie's Bushman's Pepperpot and whisk together. Reserve for later.

Heat a large saute pan, cast iron pan, or wok - over medium high heat. Once the pan is hot, add 2 tablespoons of Williamson Wines Extra Virgin Olive Oil and 1 tablespoon of butter. Then add the chicken skin side down and cook for 3 minutes until the skin begins to caramelize. Season them with a pinch more of salt and pepper then flip and cook for another 3 minutes on the other side. Remove the chicken from the pan, saving the pan for the sauce, and place the chicken on a plate to rest.

While the pan is still hot, add another tablespoon of butter, once melted add the sauce that you set aside to the pan. Let the sauce cook for 30 seconds before you add the chicken back into the pan. Reduce the sauce until it begins to cling to the chicken. To finish, turn the heat off and add the green onion tops to the chicken dish and let them wilt for 1 minute.

Plate this beautiful black pepper chicken over some jasmine rice and enjoy!