Fricassee Chicken

Cut the chicken into bite-sized pieces, removing excess skin and fat. Season generously with salt and black pepper, then set aside for 5-10 minutes to absorb the seasoning.

Chop the onions and escallion into small pieces, and mince the garlic finely. Strip the thyme leaves from the stems and set aside.

Heat cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches if necessary, brown the seasoned chicken pieces on all sides until golden, approximately 5-7 minutes per batch.

Remove the browned chicken and set aside. In the same pot, sauté the onions and escallion until softened and translucent, about 3-4 minutes.

Add the minced garlic and thyme leaves to the pot, stirring constantly for about 1 minute until fragrant.

Stir in the ketchup and soy sauce, scraping the bottom of the pot to deglaze and incorporate any browned bits. Cook for 1-2 minutes to combine.

Return the browned chicken to the pot, stirring well to coat evenly with the sauce mixture. Reduce heat to medium-low and simmer, covered, for 30-35 minutes until the chicken is tender and cooked through.

Taste and adjust seasoning with additional salt and black pepper as needed. Serve hot with rice, boiled provision, or fried dumplings.