Tender, delicious stewed chicken. The easiest main dish you’ll ever make – everything in a pot and ready to cook.
- 1 pack chicken drumsticks (5-6 drumsticks, around 2 lb) – or you can use 1 lb boneless skinless chicken breasts, each cut crosswise into 3-4 pieces
- 1 onion, sliced
- 1-2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 teaspoon whole black peppercorns or ground black pepper (yes, this is a lot of pepper; use less if you prefer, but I like the gentle kick)
- 2-3 bay leaves (Turkish are the ones you want for cooking, not California)
- 1/3 cup soy sauce
- 1/3 cup apple cider vinegar
- 1/3 cup water
- Rinse chicken.
- Put all ingredients in large pot or dutch oven. Bring to boil over medium heat.
- Turn chicken over. Reduce to gentle simmer and cover.
- Cook for 30 minutes to 1 1/2 hours, depending on how much time you have. The longer it cooks, the softer the chicken becomes.
- If you prefer a thicker sauce, leave the lid slightly ajar during cooking so that steam can escape, or simply take the cover off toward the end, raise heat and cook a few minutes until the liquid is reduced.
- Serve over rice.
- Scaling up this recipe is easy. Double or triple ingredients, throw in bigger pot.
- This is also a great leftover or make-ahead dish, as it tastes just as good or better the next day.
- The vinegar does have a strong smell when cooking. Don’t be afraid, it tastes good in the end.
Here’s the link back to the post and pictures.