- 2 tablespoons canola oil
- 5 chicken drumsticks (about 1¾ pounds)
- 5 bone-in chicken thighs (about 1¾ pounds)
- 1 large yellow onion, quartered and sliced ¼ inch thick
- 8 cloves garlic, smashed
- 5 bay leaves
- ¼ teaspoon whole black peppercorns
- 1 cup cane vinegar (see Tips) or unseasoned rice vinegar
- ⅓ cup reduced-sodium soy sauce
Preparation: Ready in 1h 35min
- Heat oil in a large pot over medium heat until it starts to shimmer. Add drumsticks and cook until brown on all sides, 4 to 6 minutes. Transfer to a plate. Add thighs to the pot and cook until browned, about 3 minutes per side. Transfer to the plate with the drumsticks.
- Add onion, garlic, bay leaves and peppercorns to the pot; cook, stirring occasionally, until the garlic just begins to brown, about 3 minutes. Add vinegar and soy sauce and bring to a simmer, scraping up any browned bits. Return the chicken to the pot and turn to coat with the sauce. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the chicken is very tender, about 1 hour.
- Transfer the chicken to a clean plate and cover loosely with foil to keep warm. Bring the sauce to a boil and cook, stirring often, until reduced by about one-third, 3 to 5 minutes. Serve the chicken with the sauce.
- Tips: Although cane vinegar is made from fermented sugarcane syrup, it’s not sweet. It is fresh, light and less sharp than other vinegars. Find it at Asian markets or online.
- Serving size: 1 drumstick, 1 thigh & ⅓ cup sauce
- Per serving: 432 calories; 27 g fat(6 g sat); 1 g fiber; 6 g carbohydrates; 40 g protein; 12 mcg folate; 219 mg cholesterol; 1 g sugars; 0 g added sugars; 81 IU vitamin A; 4 mg vitamin C; 35 mg calcium; 2 mg iron; 756 mg sodium; 509 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ vegetable, 5 medium-fat protein, 1 fat