Chicken With Vinegar And Soy Sauce

By Jacques Pépin

Published March 23, 1993

Total Time
40 minutes
Rating
4(19)
Comments
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Featured in: THE PURPOSEFUL COOK; Marrying Squash and Chicken in a Farewell-to-Winter Meal

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Ingredients

Yield:6 servings

  • 6 chicken legs (about 9 ounces each, 3 ¼ pounds total), skin and carcass bones removed, but thigh and drum bones left in

  • 1 teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 3 tablespoons peanut oil

  • 1 onion (10 ounces), peeled and chopped fine (about 2 cups)

  • 5 cloves garlic, peeled, crushed and chopped fine (2 tablespoons)

  • ½ cup red wine vinegar

  • ½ cup dry red wine

  • ½ cup water

  • 4 tablespoons ketchup

  • 1 tablespoon soy sauce

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

10 grams carbs; 189 milligrams cholesterol; 545 calories; 17 grams monosaturated fat; 9 grams polyunsaturated fat; 10 grams saturated fat; 39 grams fat; 1 gram fiber; 766 milligrams sodium; 33 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the chicken legs in half to separate the thighs from the drumsticks. Sprinkle the chicken pieces with the salt and pepper.

  2. Step 2

    Heat the oil in a large skillet and when it is hot, add the chicken pieces in one layer to the skillet. Saute the chicken over medium to high heat, turning it occasionally, for 20 minutes, until brown on all sides. Transfer the chicken to a plate and set it aside.

  3. Step 3

    Add the onion to the drippings in the skillet and saute it over medium heat for 1 minute. Stir in the garlic and add the vinegar and wine. Cover and cook for 2 minutes, then mix in the water, ketchup and soy sauce.

  4. Step 4

    Return the chicken to the skillet, bring the mixture to a boil, simmer 1 minute, and serve with the apple and potato puree.

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Ratings

4 out of 5
19 user ratings
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Comments

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Donna

I used half the ketchup and twice the soy sauce. It could use just a tad less vinegar. Reminded me of take out cheap Chinese …. In a good way. Give it a while to cook so the meat falls off the bone! Perfect for chicken legs.

Diane

Made this tonight with chicken legs; used dry sherry and sherry vinegar as it’s what I had on hand. Ended up braising the chicken in the sauce for quite a while so it would be cooked all the way through. Family liked it, served with rice and a peanut sauce slaw/salad.

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