Super Chicken

On Super Bowl Sunday, we served this make-ahead, marinated chicken for our crowd and it was a hit! This is one that's suitable for almost any casual gathering any time of year.

All the wonderful flavors of soy, ginger, garlic and onion give the chicken a little tang and the white wine vinegar tenderizes to perfection. Not only is it super tasting, but it's also super easy to prepare and a budget pleaser! We made all this chicken for about $6. Far less than buying a bucket of fried or even a tray at the grocery deli counter.

Now that I look at the picture, it's actually a "pretty" dish too (even in the aluminum pan)!

Super Chicken

18 chicken legs

3/4 cup soy sauce

3/4 cup white wine vinegar

1/4 teaspoon ground ginger

4 cloves of garlic, peeled but left whole

1-2 bay leaves

8 green onions, chopped (reserve half for garnish when serving)

2 cans chicken broth (or 2-1/2 cups of your own homemade stock)

2 tablespoons flour (made into roux with 1/2 cup water)

2 tablespoons dried parsley

Wash chicken legs, pat dry, and place in plastic bag or marinade container.  Whisk together the soy sauce, vinegar, and ginger. Add garlic, bay leaves, and half the chopped onion and pour into marinade container or plastic bag thoroughly coating the chicken legs. Secure container and place in refrigerator for 2-3 hours.

After marinating, remove bay leaves and put chicken, marinade liquid, garlic cloves and onion in a large pan and add chicken broth. Heat to boiling and cook for 45 minutes. 

Remove cooked chicken and garlic cloves and place on serving plate.  Continue boiling liquid, add flour roux, and stir constantly until liquid has thickened slightly. Spoon some of the thickened liquid over chicken and garnish with parsley and remaining chopped green onion.