We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.
Recipe information
Yield
4 servings
Ingredients
4
1
8
4
2
1
1
8
2
1
1
⅓
2
1
Preparation
Step 1
Season chicken with salt. Heat oil in a large Dutch oven or wide pot over medium-high. Cook chicken, skin side down, until skin is golden brown and very crisp, 10–12 minutes. Transfer chicken skin side up to a plate.
Step 2
Add mushrooms, shallots, cinnamon, ginger, chile, garlic, and star anise to pot. Cook, stirring occasionally, until shallots and garlic are lightly browned, about 4 minutes. Add broth, vinegar, raisins, soy sauce, and brown sugar and stir to dissolve sugar. Nestle chicken legs skin side up back into pot. Bring to a simmer and cook, lowering heat as needed to maintain a gentle simmer, until chicken is very tender (knee joints should flex easily), 60–75 minutes.
Step 3
Heat broiler. Transfer chicken to a foil-lined rimmed baking sheet. Increase heat to medium-high and reduce braising liquid until thick enough to lightly coat a spoon, about 5 minutes. Season with salt, if needed.
Step 4
Broil chicken legs just until skin is crisp again, 30–60 seconds. Transfer chicken to a serving platter and spoon braising liquid around it, topping with shallots and aromatic spices. Serve topped with chives.
Leave a Review
Reviews (8)
Back to TopI have been doing this recipe since a few years now. And for me and my wife this is our favorite dish ever. Try it. Nothing best and so flavorful!!!
Balbo
Chile
8/17/2022
This dish is amazing. I’ve made it twice now. I followed the recipe directly except I do throw it uncovered in the oven at 375 in the Dutch oven halfway through rather than stove only. It’s like if you take the best flavors of pho and concentrate them into an umami-heavy, rich, spiced pot of delicious. I served it with jasmine rice and green cabbage sautéed with garlic and fish sauce. It really doesn’t NEED the skin either if you want to lighten it up a touch.
Lpak
Asheville nc
1/30/2021
This was incredible. I had my doubts (it doesn't smell great when you first start simmering it because of all the vinegar) but it turned out amazingly. My husband and I both agreed we had never tasted anything quite like it. Only modifications I made were 1) used an extra cup of chicken stock because the liquid didn't adequately cover the chicken to start with and 2) used 1 tsp cinnamon instead of the 2 cinnamon sticks because I had none on hand. Will absolutely be making again!
Anonymous
5/14/2020
Took new dutch oven for a spin with this one - very happy with the results. Great, rich flavors. Made with a full chicken (~3lbs) broken down into 10 pieces vs all legs and tried some substitutions based on what was at home - 1/2 red onion for 2 shallots, teriyaki for soy sauce, dried unsweetened cranberries for raisins. Made a stock with the rest of the carcass while prepping spices/vegetables and browning chicken pieces. Vinegar flavor was strong at first but became lovely overtime - broiling was a nice finishing touch. Would make again with full bird but would pull breasts earlier than other pieces. Excellent first braising experience.
Anonymous
Brooklyn
3/2/2020