Active cooking time: 1 hour & 15 minutes
Total cooking time: 1 hour & 45 minutes
2 TBS EVOO (Tutto D'Oliva Picual Olive Oil; great for sauteing)
2 1/2 lbs. skin-on, bone-in-chicken legs & thighs
8 garlic cloves, peeled (or more, if you like garlic)
1/3 cup of Tutto D'Oliva Caramel Balsamic
2 1/4"-thick slices peeled ginger (more if you really like ginger).
1 cup low--sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly slice
Cooked white rice )for serving)
Heat EVOO in a large wide heavy pot over medium-high heat. Season chicken with salt, and, working in 2 batches, cook until golden brown abd crisp, 6 - 8 minutes per side, transfer to plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes, transfer to plate with chicken. Pour off fat from pot.
Return pot to medium-high heat and add Tutto D'Oliva Caramel Balsamic stirring until mixture thickens, scraping up browned bits.
Add ginger, broth, and soy sauce, then add chicken, skin up, with garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20-25 minutes. Transfer chicken to a plate.
Bring cooking liquid to a boil and cook until tthick enough to coat a spoon., about 10 minutes. Return chicken to pot, turn to coat. Top with scallion and serve with rice.
Adapted from Bon Appetit (October, 2013)