Robust Winter Chicken Dish

1. 1

   I used 4 large whole legs of chicken for this. If using very small pickling onions, use the larger amount. Mine was bigger, and I used about 5 onions.

2. 2

   Heat the oil and when hot, add the chicken and brown on all sides.

3. 3

   Then add the peeled onions, the sliced lemon, and the 4 teaspoons soy sauce. Turn heat quite low, put lid on, and fry slowly and gently until chicken is cooked through and onions are soft. You'll need to turn chicken a few times. If there's any chance of burning, add a tiny bit of water.

4. 4

   (You can do this in the oven as well).

5. 5

   In the meantime, mix the wine (use a good cabernet, merlot, or good everyday drinking wine), sugar, water and 3 tablespoons soy sauce in a small pot.

6. 6

   Bring to the boil, and keep at a rolling boil until the liquid has reduced by a half or less. It will thicken slightly. (Be careful not to burn yourself!).

7. 7

   As soon as the sauce has reduced and thickened, add the rosemary, garlic and ginger.

8. 8

   Transfer the chicken to an oven dish, then ladle over the sauce. Cover lightly and keep in a warming oven if necessary -- standing improves the flavour.

* Per serving · 4 servings · Values may vary.

No additional tips available.