Rating: 4.5 stars 4.4
42 Ratings
  • 5 star values: 25
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

Use equal parts vinegar, soy sauce and water. The secret ingredient is cinnamon. This can also be made in the slow cooker: after browning chicken, onion and garlic, transfer to slow cooker, add the rest of the ingredients, and cook on low for 6 to 8 hours, or 4 hours on high.

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

323 calories; protein 29.8g; carbohydrates 7.4g; fat 18.3g; cholesterol 95.8mg; sodium 1150.1mg. Full Nutrition
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