ingredients
- 3 tablespoons vegetable oil
- 1cup white wine vinegar
- 1 cup reduced-sodium chicken broth
- 1 tablespoon chopped garlic
- 6 whole chicken legs, cut into drumstick and thigh pieces
- 1 1/2 teaspoons whole peppercorns, lightly crushed
- 1/2 cup reduced-sodium soy sauce
prepration
In a large baking dish, combine vinegar, garlic, bay leaf, peppercorns and soy sauce. Add chicken and toss to coat. Cover with plastic wrap and marinate 1 hour in the refrigerator.
Transfer chicken and marinade to a large saucepan. Add broth and bring to a boil over high heat. Cover, reduce heat to low and simmer 20 minutes. Transfer chicken to a plate and continue cooking marinade until it is reduced to 1 cup, about 10 minutes, skimming off fat during the cooking process.
While sauce is reducing, pat chicken dry with paper towels. In a large skillet, heat oil over high heat. Brown chicken in batches, about 2 minutes per side. Transfer to a deep platter and pour hot sauce over chicken.
