Robust Winter Chicken Dish

Recipe by Zurie
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I used 4 large whole legs of chicken for this. If using very small pickling onions, use the larger amount. Mine was bigger, and I used about 5 onions.
  • Heat the oil and when hot, add the chicken and brown on all sides.
  • Then add the peeled onions, the sliced lemon, and the 4 teaspoons soy sauce. Turn heat quite low, put lid on, and fry slowly and gently until chicken is cooked through and onions are soft. You'll need to turn chicken a few times. If there's any chance of burning, add a tiny bit of water.
  • (You can do this in the oven as well).
  • In the meantime, mix the wine (use a good cabernet, merlot, or good everyday drinking wine), sugar, water and 3 tablespoons soy sauce in a small pot.
  • Bring to the boil, and keep at a rolling boil until the liquid has reduced by a half or less. It will thicken slightly. (Be careful not to burn yourself!).
  • As soon as the sauce has reduced and thickened, add the rosemary, garlic and ginger.
  • Transfer the chicken to an oven dish, then ladle over the sauce. Cover lightly and keep in a warming oven if necessary -- standing improves the flavour.
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