| Recipe to Print-Sticky Cider-Soy Chicken Legs |
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| Recipe Name: |
Sticky Cider-Soy Chicken Legs |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.95
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Reduce cider to 1/4 cup in a small pot; let cool.
In large, plastic food storage bag, combine reduced cider, Worcestershire sauce, cider vinegar, soy sauce, black pepper, garlic and bay leaves. Add chicken legs to bag and marinate several hours or overnight.
Heat oil in a large skillet over medium-high heat. Shake off excess marinade and brown the legs evenly a few at a time. Once the legs are all brown and the skin is crispy, add them all back to pan and pour marinade over top. Add 1/2 cup chicken stock and simmer about 20 minutes to cook chicken through and sauce thickens and coat the legs. The sauce should be thick and glossy.
Serve with Peanut Noodles alongside. |
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Spicy Peanut Noodle Salad
(Add to shopping list) :
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Directions:
Bring a large pot of water to a boil. Salt water and cook noodles to al dente.
Meanwhile, in a small pot, warm the peanut butter to loosen it then whisk in soy sauce, cider, vinegar, stock, garlic and ginger. Allow sauce to bubble and gently reduce while pasta cooks. Remove from heat and add sesame oil and sriracha to taste.
Drain noodles and add them back to the warm pot. Add sauce and toss with tongs to coat.
Transfer noodles to serving dish and top with scallions and nuts. |
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