Ingredients

The following ingredients have 5 Servings
  • 5 skinless, bone-in chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup cider vinegar
  • 4 cloves of garlic, minced
  • 10 peppercorns
  • 3 bay leaves
  • 3 tbsp vegetable oil
  • 1 cup chicken stock (broth)
  • freseh parsley to garnish

Instruction

  • To make the marinade, add the soy sauce and cider vinegar to a bowl together with the minced garlic and mix well.
  • Place the chicken thighs in a large dish and pour over the marinade.
  • Cover with clingfilm and refrigerate for at least 1 hour, so that the chicken can soak up the flavours.
  • Remove the chicken from the dish and retain the marinade.
  • In a large frying pan, heat up the oil and add the chicken thights.
  • Fry slightly on each side until lightly brown.
  • Add the marinade, peppercorns, bay leaves and chicken stock, and leave to cook with the lid on until the chicken thighs are cooked through and the sauce is reduced and slighty thickened.
  • Serve the chicken with rice or the side dish of your choice, pouring over the remaining sauce.