Ingredients
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2 tablespoons canola oil
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3 pounds chicken drumsticks and thighs
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1 onion, coarsely chopped
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2 tablespoons minced garlic
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1 cup apple cider vinegar
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1 cup low sodium soy sauce
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1 cup water
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2 bay leaves
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10 whole black peppercorns
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1 cinnamon stick
Directions
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Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
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Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
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Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.
Nutrition Facts (per serving)
| 323 | Calories |
| 18g | Fat |
| 7g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 323 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 4g | 22% |
| Cholesterol 96mg | 32% |
| Sodium 1150mg | 50% |
| Total Carbohydrate 7g | 3% |
| Dietary Fiber 1g | 5% |
| Total Sugars 2g | |
| Protein 30g | 60% |
| Vitamin C 3mg | 3% |
| Calcium 40mg | 3% |
| Iron 3mg | 15% |
| Potassium 347mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
