Ingredients
3/4 c. white vinegar
1/2 c. soy sauce
1 tbsp. honey
6 garlic cloves, peeled and smashed
3 bay leaves
1 tsp. whole black peppercorns
4 lb. skin-on, bone-in chicken drumsticks and thighs
2 green onions, thinly sliced
White rice, for serving
Directions
- In a large bowl, whisk together vinegar, soy sauce, and honey. Stir in garlic, bay leaves, and peppercorns, and pour into a large ziplock bag. Add chicken and place in refrigerator to marinate, at least 30 minutes and up to overnight.
- Preheat oven to 300°. Pour chicken and marinade into a large, heavy bottomed pot and cover. Place in oven to bake for 40 minutes. Remove to stir chicken in pot, then return to oven to bake 40 minutes more.
- When chicken is done braising, carefully remove chicken and place on a foil-lined baking sheet. (Keep the sauce in the pot!) Turn oven to 450° and bake until chicken turns slightly golden and caramelized, 5 to 8 minutes.
- Meanwhile, heat pot with sauce and let simmer until thickened slightly, 8 to 10 minutes. Return chicken to pot and toss with sauce.
- Garnish with green onions and serve with rice.
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