The first recipe I made from Eli and Max Sussman’s aptly titled, “This is a Cookbook” was a personal favorite.
Lisa—my lovely foodie girlfriend and partner in blogging—said, “it was delicious.” Coming from her that’s truly a complement, because if she doesn’t like something, she will describe it as “edible” or “unremarkable.” I have no idea when or where she starting using those adjectives to describe meals. I theorize that “unremarkable” was a learned adjective from her medical training. I think “edible” though came from her best friend Jack. At any rate, those descriptors always conjure images in my head of bland food that one might be forced to eat if deserted on an island in the South Pacific with no cooking devices, utensils, or tools of any kind, such as a tasteless supply of military rations. God help me if that ever happens…
Getting to business, here’s the recipe. For the single men out there, this one will win over any date—bonus, it’s easy!
- 2 TBSP Olive Oil
- 4 Bone-in, Skin-on, Chicken Thighs (4 will weigh ~2lbs)
- 4 Minced Garlic Cloves
- 2/3 Cup Apple Cider Vinegar
- 1/3 Cup Tamari Soy Sauce
- Freshly Ground Black Pepper—to taste
- 2 Bay Leaves
- Your Choice of Rice for Serving (I used brown rice)
- In your Dutch Oven warm the olive oil over medium-high heat. Add the chicken thighs rotating periodically until the skin browns (depending on heat, browning will take ~5-10 minutes). Add the minced garlic cloves and sauté until lightly browned.
- Add the vinegar, soy sauce, black pepper, and bay leaves. Turn up the heat and bring the liquid to a boil.
- Once boiling, reduce the heat to low, cover the Dutch Oven, and simmer for 1 1/2 hours, stir and rotate thighs occasionally.
- To serve, spoon a bed of freshly cooked rice onto a plate or into a small bowl. Divide the chicken thighs evenly and arrange them on top of the rice bed. Pour some of the reserved pan sauce over the chicken and rice. Serve immediately.