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)

Preparation:

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 the 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.