Recipe: Chicken Braised in Soy Sauce

CHICKEN BRAISED IN SOY SAUCE

4 skin-on chicken legs and thighs, about 3 pounds, thighs separated from the legs and cut into three pieces, legs cut in half*
2 tablespoons olive oil
Salt and freshly ground pepper
1 1/2 cups finely chopped onions
2 tablespoons water
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
4 tablespoons soy sauce

Trim the excess fat off the chicken pieces.

In a large skillet, heat the oil over medium heat and brown the chicken, a few pieces at a time. This will take 20-25 minutes. Transfer the chicken skin side up to a 4-quart Dutch oven and season with salt and pepper.

Reserve 2 tablespoons chicken fat in the skillet (or add more oil if necessary). Over medium heat, add the onions, water, ginger and garlic and stir for 2-3 minutes.

Add the onion-ginger mixture and the soy sauce to the chicken and mix well.

Cover the pot and braise the chicken over low to medium heat for 40 minutes or until tender. Now and then, uncover the pot and let the water condensation under the lid fall back in the pot.

Serve immediately.

*Depending on your cleaver comfort level, you can cut the chicken legs and thighs into pieces at home or ask your local butcher to cut them for you.

Servings: 4
Source: Slow-Cooked Comfort: Soul-Satisfying Stews, Casseroles, and Braises for Every Season by Lydie Marshall