Always use Tamari instead of Soy Sauce if you eat gluten free.

A one pot, delicious, gooey, yummy, easy chicken meal. I learned this recipe from the lovely young lady who used to watch my daughter when she was a baby. She was so enormously and naturally loving to my baby girl. I loved how when I would come home from work, my daughter’s reddish locks would be in the most beautiful elaborate braids. That’s one thing she never taught me how to do. Well, she tried. At that time, I just was not that patient I suppose. Luckily, she did cook and teach me this easy recipe. Last time I saw her, she drove over to show us her very first, brand new car – a convertible Buick as she had just secured a job working for Tiffany in Beverly Hills. I miss her and I often wonder how people become such a large part of our lives and then disappear, often never to be seen again. Time does go by so fast and while I will never be able to braid my daughter’s hair the way her “RiRi” did, luckily, I can cook this chicken recipe that especially when I smell it cooking in my kitchen – will always makes me think of her. 

Soy Sauce, Garlic, Vinegar, Spices. Done!

Ingredients:

• 1 Cup Soy Sauce or Tamari (which is gluten free)
• 1 Cup Vinegar (Cider or White)
• 6 (or lots more, I’m a Garlic fiend) cloves of Whole Garlic
• 2 Bay Leaves
• 1 Tablespoon Black Peppercorns 
• 1 Whole Chicken or Fryer Cut into 8 Pieces
• (Some people add a teaspoon of sugar / optional)

Put all ingredients in a pot so that liquid covers the chicken parts. You can add more Soy Sauce and Vinegar if you need to. 

Browned Chicken surrounded by the thickened sauce.

Simmer on low flame for about an hour until the sauce thickens and the chicken browns in the sauce. You can flip the chicken if you like but you may not need to. It depends on how shallow your pot is. So easy! We serve with rice and soy sauce and steamed broccoli. Delish!