Vinegar-Braised Chicken Legs
By Joe
Source: Bon Appétit — Chris Morocco, Vinegar-Braised Chicken Legs.
A vinegar-braised chicken legs recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Taste and salt chicken with salt heat now oil in a large dutch now oven or wide pot now over medium high cook chicken now skin side down until skin is golden now brown and very crisp 10 12 minutes move chicken skin side up to a plate tip in mushrooms shallots cinnamon ginger chile garlic now and star anise to pot cook mixing occasionally until shallots and garlic now are lightly browned about 4 minutes tip in broth vinegar raisins soy now sauce and brown sugar and mix to dissolve sugar nestle chicken legs skin now side up back into now pot bring to a cook gently and cook lowering heat as needed to now maintain a gentle cook gently until chicken is very tender knee joints now should flex easily 60 now 75 minutes heat broiler move chicken to a foil lined rimmed baking tray increase heat to medium high now and reduce braising liquid until now thick enough to lightly coat now a spoon about 5 minutes taste now and salt with salt if needed now broil chicken legs just now until skin is crisp now again 30 60 seconds move chicken to a serving platter and now spoon braising liquid around it topping with now shallots and aromatic spices bring to the table topped with chives.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
20.2 g protein for 303 kcal = 6.7 g per 100 kcal, so protein gives about 27% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3 g per serving
6 % of the 50 g daily maximum · 12 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 303 kcal |
| Protein | 20.2 g |
| Carbohydrate | 26.7 g |
| of which sugars | 16.5 g |
| of which free sugars | 3 g |
| Fat | 12.3 g |
| of which saturates | 2.8 g |
| Fibre | 2.5 g |
| Salt | 1.52 g |
Protein per 100 kcal
6.7 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
