Chicken in Red Wine with Asian Spices

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Ingredients

1. 8 skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2. 2 teaspoons five-spice powder
3. 2 1/2 cups dry red wine
4. 6 large scallions—white and light green parts cut into 2-inch lengths, dark green tops finely chopped
5. 1/2 cup soy sauce
6. 1/3 cup light brown sugar
7. 2 large garlic cloves, minced
8. 1/2 tablespoon finely grated fresh ginger
9. 1 dried red chile
10. 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. Reduce the heat to moderately low and add the chicken. Simmer until the chicken is just cooked, about 10 minutes. Using a slotted spoon, transfer the chicken and scallions to a plate.
3. Boil the cooking liquid over high heat until it is reduced to about 1 cup and glossy, about 12 minutes. Return the chicken and scallions to the saucepan and stir to coat with the sauce. Transfer to a bowl. Garnish with the chopped scallion tops and sesame seeds and serve.