And okay, it's not exactly Asian, but it does use fish sauce. Anyway, everytime I make this I get rave reviews! For some reason men tend to like it ALOT. Maybe it makes them feel like ancient Parthian warriors, or something.

Parthian Chicken
(Persian/ Roman foundations form long, long ago)

4 bone in, skin on chicken breasts (or 8 thighs)
fresh ground pepper
3/4 cup red wine
1/4 cup fish sauce
1 tablespoon asofoetida
1/8 cup chopped celery leaves or lovage
1 tablespoon caraway seeds

Combine all ingredients except chicken. Generously pepper chicken with fresh ground black pepper or melange of peppercorns. Pour mixture over chicken and bake at 350, covered, for 30 minutes. Remove cover and bake for an additional 10 minutes, or until flesh is opaque and no longer pink and the top is golden and slightly crispy.

Serve with sauce drizzled over top and for presentation a few chopped celery leaves and whole pink peppercorns.

This goes great with herbed kasha or Israeli Cous-Cous with orange zest.

-K