OGGN’s June 2nd Sunday Update!

Get To Know The OGGN Team Personally…

This Week: KC Yost

Host of The Energy Pipeline for: OGGN

• “Combining two of my favorite sports (golf and baseball).? Volunteering at the Houston Open in 2022 with the Houston Astro's World Series trophy.? I've been volunteering since 2014 and am committed to work the Phoenix Open, Houston Open, and the FedEx St Jude Championship in 2024.”

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Upcoming Events

The 66th Annual SWICA Conference | June 1 - 4

The EHS (Environmental, Health & Safety) Seminar | June 4 -6

9th Washington Energy Summit 2024 |June 5 - 6

RealWear Connect | June 5

IADC International Tax Seminar | June 6-7

2024 Energy Drone & Robotics Summit | June 10 - 12

International Fuel Ethanol Workshop & Expo | June 10 - 12

LDC Gas Forums-Northeast Forum | June 10 - 12

Stay up to date with the most EXCLUSIVE industry events by signing up for our Monthly Events Newsletter! Sign up here

This week’s must listen episodes…

Braden Cammauf on Oil and Gas Industry Leaders Podcast | Ep 172

Live from the Offshore Technology Conference on Podcast Row, Paige sits with Braden Cammauf, Brand Vice President of FPT, to discuss his trip through the industry through leadership to where he is today.?

LISTEN NOW

The reality of Gen Z’s thoughts of Oil and Gas | Ep 12

Listen as we discuss the thoughts of the next generation about oil and gas. Some of them might surprise?you or it’s just what you’ve been thinking.?

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OGGN’s Sunday Delicious Recipes!

NDT?Brown Stew Chicken

Ingredients

For the Marinade:

• 4?cloves?garlic,?minced
• ??cup?sliced green onions, white and green parts separated, divided
• 2?tablespoons?packed dark brown?sugar
• 2?tablespoons?fresh thyme leaves,?chopped
• 1?tablespoon?minced habanero pepper
• 1?tablespoon?cider vinegar
• 2?teaspoons?minced fresh ginger?root
• 2?teaspoons?kosher salt
• 1?teaspoon?freshly ground black?pepper
• 1?teaspoon?smoked?paprika
• ??teaspoon?ground allspice
• 8?(5 ounce)?bone-in, skin-on chicken thighs

For the Rest:

• 3?tablespoons?olive oil,?divided
• 1?large?yellow onion,?diced
• 1?pinch?kosher salt
• 1?tablespoon?brown sugar
• 4?cups?chicken broth
• ??cup?ketchup
• 2?bay leaves
• 1?cup?sliced?carrot
• 1?cup?quartered baby bell?peppers

Directions

Whisk together garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice in a large mixing bowl. Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone. Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while?marinating.Remove?chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.?

Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.

Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.?Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.

Reduce?heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 1/2 hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.?Taste and adjust seasoning. Stir in green parts of green onions.

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