Chicken With Vinegar And Soy Sauce

Ingredients

• 6 chicken legs (about 9 ounces each, 3 1/4 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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    778 calories; 56 grams fat; 14 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 12 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 52 grams protein; 290 milligrams cholesterol; 904 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut the chicken legs in half to separate the thighs from the drumsticks. Sprinkle the chicken pieces with the salt and pepper.
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. 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. Return the chicken to the skillet, bring the mixture to a boil, simmer 1 minute, and serve with the apple and potato puree.