Five-Spice & Cognac Chicken Legs
Five-Spiced Chicken Legs
½ tsp Five-spice powder
¼ tsp Ground cumin
¼ tsp Ground coriander
2/3 cup Cognac
½ cup soy sauce
1 Tbsp balsamic vinegar
4 Tbsp brown sugar
1 Tbsp dark sesame oil
4 free-range chicken thighs & 4 drumsticks with skin on or 4 full chicken legs with skin
Kosher salt & freshly grated black pepper, to taste
Olive oil for frying
In medium skillet over medium-high heat, toast spices until fragrant, about 15-30 seconds. Take pan off heat and immediately stir in cognac, soy sauce, balsamic vinegar and brown sugar. Place pan back on stove over medium-high heat and cook until liquid is syrupy and reduced by half. Stir in sesame oil and set aside to cool.
Preheat oven to 350°. Sprinkle chicken with salt and pepper. Heat large oven-safe skillet over medium-high heat and add enough olive oil to coat the bottom of the skillet. Fry chicken until golden brown and crispy on all sides. Take pan off heat and pour out any excess oil. Drizzle sauce over chicken, coating each piece well. Place skillet in oven and bake until chicken is cooked all the way through.