Vinegar-Braised Chicken Legs

Ingredients

• 4 chicken legs (thigh and drumstick, about 3 pounds total)
• Kosher salt
• 1 tablespoon olive oil
• 8 dried shiitake mushrooms
• 4 medium shallots, peeled, halved lengthwise
• 2 3-inch cinnamon sticks
• 1 2-inch piece ginger, peeled, thinly sliced
• 1 red chile, sliced
• 8 garlic cloves, crushed
• 2 star anise pods
• 1 cup low-sodium chicken broth
• 1 cup red wine vinegar
• ⅓ cup golden raisins
• 2 tablespoons soy sauce
• 1 tablespoon light brown sugar
• Sliced chives (for serving)

Steps

1. Season chicken with salt. Heat oil in a large Dutch oven or wide pot over medium-high. Cook chicken, skin side down, until skin is golden brown and very crisp, 10–12 minutes. Transfer chicken skin side up to a plate.
2. Add mushrooms, shallots, cinnamon, ginger, chile, garlic, and star anise to pot. Cook, stirring occasionally, until shallots and garlic are lightly browned, about 4 minutes. Add broth, vinegar, raisins, soy sauce, and brown sugar and stir to dissolve sugar. Nestle chicken legs skin side up back into pot. Bring to a simmer and cook, lowering heat as needed to maintain a gentle simmer, until chicken is very tender (knee joints should flex easily), 60–75 minutes.
3. Heat broiler. Transfer chicken to a foil-lined rimmed baking sheet. Increase heat to medium-high and reduce braising liquid until thick enough to lightly coat a spoon, about 5 minutes. Season with salt, if needed.
4. Broil chicken legs just until skin is crisp again, 30–60 seconds. Transfer chicken to a serving platter and spoon braising liquid around it, topping with shallots and aromatic spices. Serve topped with chives.