Vinegar-and-Garlic-Braised Chicken

Name: Vinegar-and-Garlic-Braised Chicken
Prep time: 10 min
Total time: 3 min
Ingredients: 1 1/2 cups rice vinegar (unseasoned); 1/2 cup reduced-sodium soy sauce; 1 tablespoon turbinado or light brown sugar; 3 bay leaves; 1 head garlic, cloves peeled and smashed; Freshly ground pepper; 8 pieces bone-in, skin-on chicken thighs and drumsticks (about 3 pounds total); 2 tablespoons vegetable oil

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Prep Time: 10 minutes

Total: 3 hours

Author : Shira Bocar

Ingredients

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1 1/2 cups rice vinegar (unseasoned)1/2 cup reduced-sodium soy sauce1 tablespoon turbinado or light brown sugar3 bay leaves1 head garlic, cloves peeled and smashedFreshly ground pepper8 pieces bone-in, skin-on chicken thighs and drumsticks (about 3 pounds total)2 tablespoons vegetable oil

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Instructions

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Step 1

Combine vinegar, soy sauce, sugar, bay leaves, garlic, and 1 teaspoon pepper in a bowl; add chicken and toss until coated with marinade. Cover bowl and refrigerate at least 2 hours and up to overnight.

Step 2

Remove chicken (reserving marinade) and pat dry with paper towels. Heat oil in a large Dutch oven over medium. Add half of chicken and cook until golden brown, 3 to 5 minutes. Turn and brown other sides about 2 minutes more; transfer to a plate and repeat with remaining chicken.

Step 3

Return all chicken and any accumulated juices to Dutch oven; add reserved marinade, making sure liquid comes halfway up sides of chicken (you may need to nestle it). Bring to a simmer over high, then reduce heat to low, cover, and cook until chicken is cooked through and tender, 20 to 25 minutes. Transfer chicken to a clean plate. Skim fat from liquid with a spoon and discard bay leaves. Increase heat to medium‐high and reduce liquid until syrupy (you should have about 1 cup). Spoon sauce over chicken and serve.