INGREDIENTS:
- 8 chicken legs on the bone
- 1/3 cup soy sauce
- 1/3 cup unsweetened cranberry juice
- 1 small head of garlic, minced
- 6 ground peppercorns
- 2 bay leaves
- 1 tablespoon canola oil
- salt and pepper to taste
INSTRUCTIONS:
- Marinate the chicken legs in soy sauce, cranberry juice, garlic and pepper, in a non-reactive bowl, for 30 minutes to 1 hour, rotating at least once. The chicken can also marinate overnight.
- Place the chicken, bay leaves and marinade in a deep sided sauté pan and cook over medium heat. When the sauce is bubbling, turn the chicken and cook until the meat is nearly cooked through, about 15 minutes. If the sauce seems too dry, add a little water (about 1/4 cup). Transfer the sauce to a bowl, add oil, and brown the chicken on all sides. Return the sauce to the pan, bring to a boil and lower heat to a simmer. Adjust the sauce to taste with salt and pepper. Cook for about 20-30 minutes, or until the chicken is tender and the sauce a thick and deep color.
- Serve over rice.
Source: Kitchen Confidante
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