Gluten-free, lactose-free, FODMAP friendly
Here’s another family favorite, updated for FODMAP friendliness. This chicken is good hot or cold (e.g. picnic leftovers)—but be sure to keep chicken refrigerated unless you are cooking or eating it. And bring plenty of napkins!
- ½ cup cider vinegar
- ½ cup sugar
- ½ cup soy sauce OR SUBSTITUTE 1/3 cup water, 1 tsp bottled browning sauce (e.g. Kitchen Bouquet*, 1 ½ tsp kosher salt
- About 4 lbs chicken pieces, preferably free-range**
- ½ tsp garlic-infused olive oil
- 1 Tbsp minced fresh ginger (Peel fresh ginger with the edge of a teaspoon)
- Stir together vinegar, sugar, and soy sauce (or substitution ingredients) in shallow baking dish until sugar is dissolved.
- Pat chicken pieces clean with paper towels, and add them to the baking dish. Turn to coat well, cover and marinate 2 hours to overnight in refrigerator, turning at least once if you’re awake.
- Place the chicken and marinade in a large, heavy skillet. Add garlic-infused oil and minced ginger, bring to boil over medium-high heat, and cover the skillet. Decrease heat to medium-low and simmer 15 minutes, turning occasionally.
- Uncover the skillet and keep simmering until the chicken is tender (If you have a probe-type meat testing thermometer, cook it to 175 F). Remove the chicken pieces to a heated platter, cover and keep warm in a 200-250 F oven.
- Turn the heat under your skillet back up to medium and cook the sauce, stirring frequently or even constantly, until it reduces and caramelizes. This can take 10-25 minutes. Watch it carefully, especially toward the end, so it doesn’t burn.
- Add the chicken back to the skillet and turn several times, coating with sauce, and serve.
* This is a bottled browning sauce that makes barbecue sauce look like barbecue sauce. It contains a minute amount of onion. That doesn’t trigger my symptoms, but I suggest you use it judiciously (or omit) if you’re extra sensitive. This should be in the spice section. You can also use it in soups or gravies.