Ingredients
8
8 servings
- •2 tablespoons canola oil
- •3 pounds chicken drumsticks and thighs
- •1 onion, coarsely chopped
- •2 tablespoons minced garlic
- •1 cup apple cider vinegar
- •1 cup low sodium soy sauce
- •1 cup water
- •2 bay leaves
- •10 whole black peppercorns
- •1 cinnamon stick
Instructions
- Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
- Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
- Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.
Nutritional Facts
Per 8 servings
- Calories: 323
- Carbohydrate: 7g
- Fat: 18g
- Fiber: 1g
- Protein: 30g
- Sugar: 2g
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