An original chicken dish that works well! Serve plain, or use the cooked marinade as a sauce.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.

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  • Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil.

  • Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

731 calories; 43.9 g total fat; 208 mg cholesterol; 2701 mg sodium. 32.9 g carbohydrates; 48.3 g protein; Full Nutrition

Reviews (132)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2007
Quote from my daughter: "mom please tell Dave that his chicken is amazing!" Not only did she love it but so did everyone else. The only thing I did a little differently was the cooking method. I browned the chix on top of the stove but then finished it off in the oven. I also added some garlic and onion powders to the marinade. The chicken was so moist and flavorful and the sauce was incredible. Thanks so much Dave!! Read More
(56)

Most helpful critical review

Rating: 3 stars
05/19/2008
I didn't have any sherry on-hand so I just left it out adding a little chicken stock to the pan when simmering to make up the liquid measure. As a note allow an hour to cook the chicken thoroughly - 35min is not long enough! In the end the taste was deep and rich but was missing a certain... sweetness I think? Perhaps the sherry was vital to the recipe I wouldn't recommend leaving it out (maybe more brown sugar or another sweet sauce). Read More
(17)
163 Ratings
  • 5 star values: 87
  • 4 star values: 39
  • 3 star values: 27
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
04/20/2007
Quote from my daughter: "mom please tell Dave that his chicken is amazing!" Not only did she love it but so did everyone else. The only thing I did a little differently was the cooking method. I browned the chix on top of the stove but then finished it off in the oven. I also added some garlic and onion powders to the marinade. The chicken was so moist and flavorful and the sauce was incredible. Thanks so much Dave!! Read More
(56)
Rating: 5 stars
04/20/2007
Quote from my daughter: "mom please tell Dave that his chicken is amazing!" Not only did she love it but so did everyone else. The only thing I did a little differently was the cooking method. I browned the chix on top of the stove but then finished it off in the oven. I also added some garlic and onion powders to the marinade. The chicken was so moist and flavorful and the sauce was incredible. Thanks so much Dave!! Read More
(56)
Rating: 5 stars
10/25/2003
I'm so glad that I decided to try this despite the fact that there was only one review. It was fantastic! I loved how the sauce thickened as it simmered and it tasted great over rice. Next time I'll try this with chicken breasts but I think it would be fabulous as a sauce for chicken wings given how thick and caramelized the dish becomes. Thanks for sharing Dave! Read More
(40)
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Rating: 4 stars
02/13/2009
I needed something simple for dinner that used chicken. I didn't have sherry so I used red wine like one of the other reviewers did. I also added almost a full tsp. of ginger. I switched the measurements of the coffee and soy sauce to lower the salt a bit. It's marinating right now but I'll update on how it turned out. EDITED: I'm glad I switched the coffee and soy sauce. It would have been too salty if I hadn't. The ginger was a nice touch. I'd make this again only I might add garlic. Read More
(33)
Rating: 5 stars
09/16/2003
Delish!!! I was somewhat hesitant to make this as there were (are) no other reviews to go on. Boy am I glad I tried it!! This chicken was awesome....very very flavorful. I chose to use two chicken breasts instead which worked well! Thanks for the recipe Dave - it'll be made often at this house!:) Read More
(30)
Rating: 5 stars
03/18/2007
My husband and I were unanimous aboout a 5-star rating for this recipe. I only made a couple of small changes: I added about a teaspoon of dark cocoa powder and a few dashes of cayenne pepper. I also cooked it in a slow cooker and then put it in the oven (400 deg F) for about 15 minutes to glaze the skin. It was super tasty with rice and steamed broccoli and carrots topped with leftover sauce. Yum. Read More
(29)
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Rating: 5 stars
02/07/2008
I thought this recipe was great! I didn't have sherry so I used marsala wine and I also added a little bit of honey (2 TBsp). I thought it was great. I took some sauce from the pan for my kids to "dip" it in and they loved it! Next time I might try using boneless skinless breasts so it doesn't give us sticky fingers. Read More
(20)
Rating: 4 stars
11/12/2003
I think the name of the recipe is misleading and so people are afraid to try it. My boyfriend couldn't even tell there was coffee in the recipe yet it added the richness to the flavour. It was surprisingly good though it didn't look like it would be once it was finished cooking. The flavour reminded me of a szechuan dish but with chicken rather than pork. Worth trying. Read More
(18)
Rating: 3 stars
05/19/2008
I didn't have any sherry on-hand so I just left it out adding a little chicken stock to the pan when simmering to make up the liquid measure. As a note allow an hour to cook the chicken thoroughly - 35min is not long enough! In the end the taste was deep and rich but was missing a certain... sweetness I think? Perhaps the sherry was vital to the recipe I wouldn't recommend leaving it out (maybe more brown sugar or another sweet sauce). Read More
(17)
Rating: 5 stars
10/27/2003
Loved it! Made double the amount of chicken but did not double the marinade. Took it to a pot luck and it was a hit. Thanks Dave. Read More
(11)