One of my favorite magazines is Everyday Food. I like it so much I just bought a bunch of back issues on Ebay. You also know another thing I love is Chicken Thighs. So when I saw this recipe I said skip the drumsticks and just used 4 chicken thighs, so it really would only serve 2. I will include a nice idea for using the leftovers if you are dining alone like me.
Ingredients
Serves 4
* 1 tablespoon vegetable oil
* 4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated
* 4 garlic cloves, finely chopped
* 3/4 cup white vinegar
* 1/2 cup soy sauce
* 1/2 teaspoon red-pepper flakes
* 1/4 cup sugar
Directions
1. In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.
2. Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar. Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.
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Lets gather some ingredients. You will need some garlic, sugar, soy sauce, vinegar, red pepper flakes, oil and some chicken pieces. I got a great deal on thighs at Costco. They are packed in individual sections with 4 thighs in each, perfect for me!
There isn't much prep at all for this dish.
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I just love garlic, so I used a couple more than 4 cloves, but they were tiny!
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Measure out the soy sauce and vinegar. Chop your garlic and measure your sugar. Talk about easy, we are ready to cook now!
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Get some oil going in a pan.
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Drop the chicken in and brown it skin side down for about 5 minutes. Flip it over and cook for 2 minutes more.
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Get it out of the pan after that. You may realize that my chicken has lost its skin. Well, it stuck to the bottom of my dutch oven. I don't know if I didn't have enough oil or it was too hot or what. If anyone has some tips, I'd appreciate it!
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Get your garlic in the pan and stir it around for about 30 seconds.
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Stir in the rest of the ingredients and scrape all the yummy bits off the bottom of the pan.
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Put the chicken back in the pot skin side up. Or in my case, the side where the skin USED to be should be up. Bring it to a boil and then cover it up. Reduce the heat to low and let it simmer for about 15 minutes.
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After 15 minutes take off the lid and raise the heat to medium. Let it cook for about 10 minutes or until the liquid reduces by about half.
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Plate it up with your favorite side and you are ready to eat! This chicken was moist and full of flavor. Since I had some thighs leftover, I made a great sandwich the next day.
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It was just the thigh meat, some spinach and some Mozzarella cheese melted over the top in my toaster oven. So simple and so good!