Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
3
Low
Nutrition per serving
Calories334.6 kcal (17%)
Total Fat22.1 g (32%)
Carbs5.9 g (2%)
Sugars1.9 g (2%)
Protein25.1 g (50%)
Sodium1300.5 mg (65%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
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).
Step 2
Remove spices and crush 3/4 of the peppercorns with a mortar and pestle.
Step 3
Pour the oil in the dutch oven and brown chicken in batches, skin side down, until golden brown and fat has rendered (6-8min).
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Remove the lid and simmer for 15min. Remove the chicken and place skin-side up on a baking sheet.
Step 8
Turn the heat to high and let the sauce reduce to half (5-6min).
Step 9
Slow Cooker Method: At instruction #6, put all ingredients in Slow Cooker on low for 5-6 hours or until chicken is tender.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
