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4 boneless chicken thigh meat 1 tsp fresh garlic, chopped 1 tsp fresh ginger, chopped 1/2 yellow onion, diced 1/2 cup soy sauce 1 cup vinegar 2 cups chicken or veggie stock or broth, split in half. 5 bay leaves cornstarch slurry Salt and pepper to taste
Pre-heat oven to 375 degrees.
In a heavy oven safe pan over med-high heat, sear chicken thigh seasoned with pepper on both sides. Remove chicken, add garlic, ginger, onions, soy sauce, vinegar, 1 cup of stock/broth, and bay leaves. Place chicken back in pan, cover, and place in oven. Bake for 45 minutes.
Remove chicken from oven. Strain cooking liquid, discard onion mixture. Add remaining stock/broth and bring to a simmer and thicken sauce with corn starch slurry. Season to taste with salt and pepper.