This recipe is OH SO GOOD. A fantastic find from the past holiday issue of Bon Appétit, I have been saving this recipe for a special occasion, but after holding onto it for months, I decided why wait? Isn’t every dinner is a special occasion? Well…it certainly should be.
The original recipe calls for chicken thighs and legs, however, with only legs on hand, I thought the dish still worked wonderfully. Of course thighs will taste amazing, as they are the fattier pieces of the chicken and would simmer well with the sauce.
I recommend pairing this dish with a heaping pile of veggies, for a lovely dinner. The recipe does yield quite a bit of chicken, so if you’re cooking for two, shredding the leftover chicken for sandwiches and salads is an excellent idea
- 2 tablespoons vegetable oil
- 2½ pounds chicken legs with skin
- Salt & pepper
- 8 garlic cloves, peeled and pressed
- ⅓ cup light brown sugar
- ¼ cup unseasoned rice vinegar
- 3 thing slices of peeled ginger
- 1 cup low-sodium chicken broth
- ¼ cup low-sodium soy sauce
- handful of cilantro
- In a large pan, heat oil over medium-high heat.
- Season chicken with salt and pepper. Place in heated pan, cooking chicken until brown and crisp, about 8-10 minutes per side. Remove chicken from pan.
- Add garlic to pan and cook for a few minutes. Remove garlic and reserve with chicken.
- Add 1/2 cup of water to the pan, scraping up residue. Add sugar and mix for a few minutes. You want the sugar to be the color of maple syrup. Add vinegar slowly. Stir to combine.
- Add ginger, chicken broth, and soy sauce. Return chicken and garlic to the pan and bring to a boil. Simmer for 25 minutes, or until chicken is cooked through. The mixture will begin to thicken which chicken is cooking.
- Top with cilantro and serve.