2 T. veg. oil
5 bone in chicken thighs
8 garlic cloves, peeled
1/3 C. packed brown sugar
1/4 C. unseasoned rice vinegar
2 thick slices fresh ginger, no peeling necessary
1 C. chicken broth
1/4 C. soy sauce
1 small onion cut into thin strips
Heat oil and add chicken skin side down first and brown each side for 4-5 minutes. Transfer chicken to a plate and add in garlic cloves and cook till golden, remove garlic to chicken plate. Drain off oil and add 1/2 C. water to the pan scrapping down the brown bits on the bottom of the pan. Add in the brown sugar and stir well, let this mixture deepen in color, about 3-4 minutes. Carefully add in the vinegar and stir. Add the ginger, onion, broth, and soy sauce then the chicken skin side up and the garlic. Simmer gently till chicken is done, about 20-25 minutes. Remove chicken and let mixture thicken. Return chicken to pan and coat on both sides. I served ours over rice and it was great!
Recipe from janet page
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