Ingredients
- 1 kg whole chicken legs (4 pieces)
- 3/4 tsp salt
- Cracked black pepper
- Ground oregano for sprinkling
- 1.5 cups of chopped onion
- 3 cloves garlic, minced
- 1 bay leaf
- 1/2 cup balsamic vinegar
- 1 cup water
- 2 Tbsp honey
- Salt and pepper to taste
- Olive oil for cooking
Preparation
Step 1
1. Marinate chicken legs with salt. Sprinkle with pepper and ground oregano. Set aside for 30 minutes or longer.
2. Heat a pot/wok and put in few tablespoons of olive oil. Put chicken legs in, skin side down and cook on high heat until skin turns slightly golden and fry the other side. (No need to be cooked). Remove chicken from the pot and set aside.
3. With oil still in pot/wok, sauté onions and garlic until the onion looks translucent. Put in balsamic vinegar, bay leaf and water. Put in chicken legs, bring back to a boil and and lower to a simmer for half an hour.
4. Flip chicken pieces and turn heat to high. Put in honey, salt and pepper and reduce gravy to preferred amount. Thicken with some flour+water if needed, but I didn’t.
5. Place some mash onto serving dish and top with chicken. Spoon some gravy over, don’t forget the onions bits, delicious!