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1
Preheat your oven to 350 degrees F, and set the rack in the middle position.
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2
In a large Dutch oven with a tight fitting lid, melt butter over medium high heat until hot and bubbly.
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3
Brown chicken legs in batches until golden brown on all sides.
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4
Remove from pan and set aside.
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5
With the pot still over medium high heat and with the remaining butter still in the pot, cook the onion and garlic until softened and fragrant, about 2-3 minutes, stirring constantly.
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6
Add in the chicken broth, honey, lemon juice, ground ginger and soy sauce.
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7
Stir and bring to a boil.
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8
Once boiling, remove from heat and add the chicken pieces back to the pot.
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9
Turn them to coat with the sauce.
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10
Place the lid on the pot (make sure its on there tightly) and put the whole pot in the oven for 2 hours.
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11
Remove the pot from the oven and take out the chicken pieces, leaving the sauce mixture in the pot.
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12
Allow the chicken to cool slightly until you can handle it.
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13
Using your hands or two forks, remove all the chicken from the bones and shred into small pieces, removing any skin left as you go, all we want to keep is the meat.
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14
Discard the bones and skin.
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15
Put the pot with the sauce back on the stove over medium high heat and bring to a boil.
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16
Reduce heat to medium low and allow to simmer for 12 minutes until reduced and thickened slightly.
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17
Add the chicken back to the sauce and leave it just long enough to soak up all the sauce and get heated up.
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18
Serve in tortillas with any toppings (such as cheese, guacamole, salsa, pico de gallo, sour cream, etc.)
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19
you would like!
