INGREDIENTS:
·
3 bay
leaves
·
4 tsp
whole black peppercorns
·
1 tbsp
neutral oil
·
1.5 lbs
bone-in/skin-on chicken thighs and 1.5lbs skin-on chicken wings/drumettes
·
1/2 cup
apple cider vinegar
·
1/2 cup
shoyu (soy sauce)
·
1/2 cup
lager beer
·
1 tbsp
brown sugar
·
5
garlic cloves, peeled and smashed
METHOD:
Place a dutch oven over med heat and toast the bay leaves and
peppercorns until fragrant and the bay leaves have a nice sheen(3-4min).
Remove spices and crush 3/4 of the peppercorns
with a mortar and pestle.
Pour the oil in the dutch oven and brown chicken in batches,
skin side down, until golden brown and fat has rendered (6-8min).
Wiggle chicken from time to time to make sure the skin
doesn't stick. Place all the chicken on a plate as you work the batches. Once
done, pour out all but 1 tbsp of oil.
Return the pot to the stovetop over low heat and pour in the
vinegar, shoyu, beer, brown sugar, garlic, bay leaves, and peppercorns. Stir and
cook for 2 minutes.
Add the chicken and any juices and move heat to med-high, to
bring to a low boil. Lower the heat to med-low, cover and cook for 45min,
flipping the chicken halfway through.
Remove the lid and simmer for 15min. Remove the chicken and
place skin-side up on a baking sheet.
Turn the heat to high and let the sauce reduce to half
(5-6min).
Using the broiler, broil the chicken for 5min. Place back in
the pot to coat with the sauce.