Braised chicken legs with honey and five-spice
- 4 free-range chicken legs
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon Chinese five-spice powder
- 1–2 tablespoons olive oil
- 2 medium onions, finely sliced
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons clear honey
- splash of dry white wine
- 1¾ cups chicken stock
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional
Instructions:
This is a delicious and unusual chicken dish.
- Trim off the excess fat from around the chicken legs; set aside. Put the Sichuan peppercorns in a dry roasting pan and toss over high heat until fragrant, 1–2 minutes. Tip into a mortar and add the five-spice powder and a generous seasoning of salt and pepper. Lightly grind the mixture with a pestle. Sprinkle the ground spices all over the chicken legs.
- Heat a deep sauté pan with a little olive oil. Add the chicken legs and turn the heat down to medium. Cook until the legs are evenly browned, 3–4 minutes on each side. Remove them to a plate.
- Add the onions and ginger to the pan with a little more oil, if needed. Cook, stirring occasionally, until the onions are softened, 6–7 minutes. Add the honey and white wine. Simmer until the pan is quite dry and the wine and honey have reduced to a sticky glaze. Pour in the chicken stock and bring to a simmer.
- Return the chicken legs to the sauté pan and braise until tender, 40–45 minutes, turning them over halfway through the cooking. If you prefer a thicker sauce, add the cornstarch mixture and simmer for a couple of minutes until thickened. Serve immediately on warm plates.