This is a recipe I found online a few years ago or more. It is super simple to make, really tasty, and great to eat with some rice and sesame green beans. The recipe originally had white sugar in it, and somewhat different proportions. We thought it needed less sugar, brown sugar instead of white, more soy sauce, more garlic, and more chile peppers. So, this is how we make it. It is perfect for a weeknight. You can cook the rice and green beans while these boil and simmer, and all of it comes together very easily. I haven't made it with thighs or leg quarters, but I'm sure it would work just fine in comparable amounts.

16 chicken drumsticks, skin on
2 cups water
1 cup balsamic vinegar
3/4 cup soy sauce
1/4 cup brown sugar
8 garlic cloves, peeled and bruised
2 - 4 small hot chile peppers, slit open
chopped scallions to garnish, optional

Place all the ingredients in a deep, heavy pot over medium high heat.

Bring to a boil, then reduce to a simmer, uncovered, for about 20 minutes. Remove any scum that rises to the surface.

Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze. This is a glaze, rather than a sauce, so it will not be a lot of liquid, and it will be thick.

Arrange the chicken on a serving platter and spoon the glaze over. Garnish with scallions, if desired.

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 3:04 PM