But then after buying some boneless skinless thighs I thought I would make some "Black Chicken" even though I haven't made any for ages. I had to really search for the original recipe from Barefoot Contessa's Indonesian Ginger Chicken recipe.
The only difference is her recipe calls for 2 cut-up 3 1/2 lb chickens. I quartered the recipe add 2 tbsp balsamic vinegar and 1 tbsp lea and perrins.
I wanted to cook up 8 chicken pieces cause there's only two of us to eat it. But I'm sorry I didn't use all 15 thighs.
Add all the ingredients into a dutch oven thing and bring to a boil for about 3-4 minutes. Put 8 boneless skinless thighs curled-side down and simmer for 1/2 hr
and sorta spread them out and push them down.
after a 1/2 hr turn them over
During the in-and-out of the oven you might want to baste them
I turn them "curly" side up....at the end so they don't dry out if your waiting for the rest of dinner to be served
I should have cooked all 15 cause I almost polished all of them off just picking at them.