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Ingredients:
- 5 chicken legs and thighs, bone-in, skin-on
- 10 garlic cloves, roughly chopped
- 1/3 cup soy sauce (or gluten-free Tamari)
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 tsp olive oil
- 1 cup sliced mushrooms (shiitake or cremini work best)
- Optional: green onions or parsley for garnish
- Steamed rice for serving
👨🍳 Instructions:
- Prep the pan: In a large oven-safe pot or skillet, heat olive oil over low heat.
- Layer the chicken: Place chicken skin-side down in the pot. Scatter garlic and mushrooms over the top.
- Add liquids: Pour in soy sauce, vinegar, and water.
- Simmer gently: Cover and cook over low heat for 15 minutes, turning chicken halfway through.
- Bake: Transfer the pot to a preheated oven at 375°F (190°C) and bake uncovered for 25–30 minutes until chicken is golden and tender.
- Serve: Spoon over steamed rice and garnish with chopped green onions or parsley.
