This dish really fits into the “comfort food" category. Baking the thighs with the marinade results in an amazing Asian broth that goes well over everything. However, the complexity of the chicken and its sauce is paired against simply prepared vegetables and rice, allowing the eater to get a “break” from the intensity of the chicken’s flavor.

Boneless chicken thighs marinated with ginger, rice wine vinegar, soy sauce, mirin, and oil, salt and pepper
Sliced wilcox potato, red pepper, and mushrooms, cover with olive oil and lightly salt & pepper
Bake both dishes at 350 for 35 minutes, the vegetables might take longer because of the potatoes
Sushi rice
paired with La Crema Chardonnay