Chicken Adobo with Sage

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Serves 2-4

2 lbs. bone in chicken thighs or drumsticks, or a combo of both

8 garlic cloves, thinly sliced (plus more for fried garlic)

4 medium shallots, thinly sliced

2 bay leaves

1 Tbsp whole black peppercorns, crushed

8 sages leaves, chopped(plus more whole leaves for fried sage)

1 cup chicken stock

⅓ cup soy sauce

¼ cup apple cider vinegar

1 Tbsp oyster sauce

Steamed rice, for serving

Fried garlic, for serving

Fried sage, for serving

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Instructions:

1. Preheat oven to 425F.

2. In a oven safe saute pan over medium heat, add chicken skin side down and sear until golden brown and fat has rendered, about 8-10 minutes.

3. Remove chicken from pot and set aside.

4. Add garlic, bay leaves, and black pepper to the pot. Let cook for about 3-4 minutes until aromatic and shallots have softened.

5. Add in sage and cook until aromatic, about 1-2 minutes.

6. Add chicken stock, vinegar, soy sauce and oyster sauce and scrape bottom of the pan to deglaze. Return chicken to pot skin side up. Make sure the chicken skin is above liquid so it stays nice and crispy.

7. Transfer to oven uncovered and cook for about 25-30 minutes, until chicken is cooked. (I like to cook my chicken thighs to at least 185F internal temperature on an instant read thermometer)

8. As chicken cooks, fry garlic and sage in oil. Starting with room temperature oil, add thinly sliced garlic to the oil over medium heat. Stir constantly to get even browning. Cook until garlic is a light brown, bubbles from the garlic begin to slow down and garlic is crispy. About 5-8 minutes. Remove with a slotted spoon. Fry sage in same oil. Be careful as oil may pop when adding in the sage. Fry until crispy and season with salt immediately.

9. Once chicken is done, enjoy with steamed rice and top with fried garlic and fried sage. Enjoy!