Chicken With Vinegar And Soy Sauce
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6chicken legs (about 9 ounces each, 3¼ pounds total), skin and carcass bones removed, but thigh and drum bones left in
- 1teaspoon salt
- ¼teaspoon freshly ground black pepper
- 3tablespoons peanut oil
- 1onion (10 ounces), peeled and chopped fine (about 2 cups)
- 5cloves garlic, peeled, crushed and chopped fine (2 tablespoons)
- ½cup red wine vinegar
- ½cup dry red wine
- ½cup water
- 4tablespoons ketchup
- 1tablespoon soy sauce
Nutritional analysis per serving (6 servings)
543 calories; 39 grams fat; 10 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 33 grams protein; 766 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the chicken legs in half to separate the thighs from the drumsticks. Sprinkle the chicken pieces with the salt and pepper.
- Step 2
Heat the oil in a large skillet and when it is hot, add the chicken pieces in one layer to the skillet. Saute the chicken over medium to high heat, turning it occasionally, for 20 minutes, until brown on all sides. Transfer the chicken to a plate and set it aside.
- Step 3
Add the onion to the drippings in the skillet and saute it over medium heat for 1 minute. Stir in the garlic and add the vinegar and wine. Cover and cook for 2 minutes, then mix in the water, ketchup and soy sauce.
- Step 4
Return the chicken to the skillet, bring the mixture to a boil, simmer 1 minute, and serve with the apple and potato puree.
Private Notes
Comments
I used half the ketchup and twice the soy sauce. It could use just a tad less vinegar. Reminded me of take out cheap Chinese …. In a good way. Give it a while to cook so the meat falls off the bone! Perfect for chicken legs.
Made this tonight with chicken legs; used dry sherry and sherry vinegar as it’s what I had on hand. Ended up braising the chicken in the sauce for quite a while so it would be cooked all the way through. Family liked it, served with rice and a peanut sauce slaw/salad.
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