This recipe came thanks to one of our wine clubs. They like to send us recipes that would go well with their wines, though truth be told, I don't know if we've ever actually drank one of their wines while making one of their recipes. Oh well!
- 2 Tbsp vegetable oil
- 2 1/2 lb bone-in chicken legs and thighs
- kosher salt
- 8 garlic cloves, peeled
- 1/3 cup packed light brown sugar
- 1/4 cup unseasoned rice vinegar
- 2 slices 1/4 inch-thick peeled ginger
- 1 cup low-sodium chicken broth
- 1/4 cup reduced-sodium soy sauce
- 2 scallions, thinly sliced
- rice for serving
Heat oil in a large, wide, heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6-8 minutes per side. Transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes. Transfer to the plate with the chicken. Pour off fat from the pot.
Return pot to medium-high heat and add 1/2 cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up, sugar will crystallize); stir to dissolve sugar.
Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20-25 minutes. Transfer chicken to a plate.
Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
Serves 4
Prep Time: 25 minutes
Total Time: 1 hour, 5 minutes
Recipe from Lucas & Lewellen Vineyards
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