Cider Vinegar Chicken

Cider Vinegar Chicken

Ingredients:

6 chicken thighs
5 gloves of garlic
1 cup of cider vinegar
1 375ml of Campbell Real Chicken Stock
1 teaspoon of peppercorns
½ teaspoon of tumeric
½ teaspoon of curry powder
3 tablespoons of soy sauce
3 tablespoons of oil

Directions:

In a bowl, combine all the ingredients, cover with glad wrap and keep in the fridge for 1 hour.

In a saucepan, heat another 3 tablespoons of oil for 3 minutes.
Pour the content of the bowl to the saucepan and cook for 40 minutes or until the chicken is cooked properly.

Remove the chicken thighs and place the chicken thighs in a baking tray, bake for 15 minutes.

Remove from the baking tray and arrange on a plate, pour the sauce on top and serve with salad or vegetables.