- 3/4 cup cloudy cider
- 3 tablespoons Worcestershire sauce
- 3 tablespoons cider vinegar
- 1/3 cup Tamari (dark soy sauce)
- 1 tablespoon coarse black pepper
- 6 cloves garlic, crushed
- 2 fresh bay leaves
- 12 large chicken drummers/legs
- 2-3 tablespoons canola or vegetable oil
- 1/2 cup chicken stock
Reduce the cider to 1/4 cup in a small pot; let cool.
In large resealable plastic bag, combine the reduced cider, Worcestershire sauce, cider vinegar, soy sauce, black pepper, garlic and bay leaves. Add the chicken legs to the bag and marinate for several hours or overnight.
Heat the oil in a large skillet over medium-high heat. Shake off the excess marinade and brown the legs evenly a few at a time. Once the legs are all brown and the skin is crispy, add them all back to pan and pour the marinade over the top. Add 1/2 cup chicken stock and simmer for about 20 minutes to cook the chicken through and the sauce thickens and coat the legs. The sauce should be thick and glossy.
Serve with the peanut noodles alongside.
Make the peanut noodles: Bring a large pot of water to a boil. Salt the water and cook the noodles to al dente. Meanwhile, in a small pot, warm the peanut butter to loosen it, then whisk in the soy sauce, cider, vinegar, stock, garlic and ginger. Allow the sauce to bubble and gently reduce while the pasta cooks. Remove from the heat and add the sesame oil and Sriracha, to taste.
Drain the noodles and add them back to the warm pot. Add the sauce and toss with tongs to coat.
Transfer the noodles to a serving dish and top with scallions and nuts.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.