- chicken leg quarters (thighs and leg attached) - 2 pieces
- chicken stock - 1 cup unsalted (** see notes for substitution)
- soy sauce - 1 tbsp
- black pepper - 1.5 tsp crushed freshly
- butter - 2 tbsp
- corn flour - 1/2 tsp
- vinegar - 1/2 tsp
- salt - to taste
- garlic - 5 cloves with skin crushed
- onion - 2 medium thinly sliced
- Vegetable - carrots , beets, beans,broccoli,cabbage,peas,corn,potatoes - anything you like
Marinate the chicken in soysauce , vinegar , 1/2 tsp crushed pepper and crushed garlic. (you can do this overnight or 30 minutes prior to cooking)
When you are ready to cook the chicken , take it our of marinade and squeeze out the marinade and save it for the sauce , then dust the chicken pieces lightly with cornflour and keep aside.
heat a large pan (nonstick) that can hold the chicken pieces without crowding .
Add 1 tbsp butter to the nonstick pan and add the chicken pieces and fry uncovered for 5 minutes on each side. You should get a good sear/brown color on the outside.
Remove the chicken pieces and keep on a plate .
Add the chopped onions and 1 tsp crushed black pepper to the same butter /pan and stirfry until limp and golden.
add in the chicken stock and deglaze the pan .
Bring it to a simmer .
add the chicken pieces back into the sauce and cook for 10 minutes (until the chicken is cooked through)
Remove the chicken pieces and keep warm in a plate.
bring the sauce back to a simmer - if it has reduced too much ,add 1/2 cup water and cook until the onions are soft.
turn the flame off.
Strain the onion sauce through a wire mesh strainer pushing all the liquid through. The sauce will be thick with the onion puree passing through.
Discard the solids left in the strainer.
return the sauce to the same pan and heat it - taste and season with salt or vinegar as needed.
once the sauce has thickened to your preferred consistency ,turn the flame off and stir in 1 tbsp of butter and mix well.
Serve the chicken with the sauce drizzled over it and a side of sauteed /steamed vegetable .
**NOTE: Instead of using chicken stock , you can add a few bone pieces ,backs and necks of chicken to the pan when you are cooking the chicken thighs and legs and allow it to simmer with the sauce and remove when you strain the sauce . In this case ,in the step where you add chicken stock ,you can add water - the bones will cook down with the water to form a stock.