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  • 4 chicken quarters
  • Salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon chopped shallots
  • 3 cloves chopped garlic
  • 3/4 cup chicken stock or broth
  • 1 cup low-sodium soy sauce
  • 2 cups brown sugar
  • 1 heaping tablespoon fresh ginger, peeled and chopped


Serves: 4


Preheat oven to 350°F degrees.
Heat a Dutch oven over medium-high to high heat. Add butter and olive oil.

Generously salt and pepper chicken, add to pot and brown for about 2 minutes on each side until crisp and golden brown. Remove chicken to a plate and reduce heat to medium.

Add in the shallots and garlic. Deglaze the pot with stock, scraping down all of the sides to get all of the delicious seasonings and flavors into the broth. Add in the soy sauce, brown sugar and ginger and simmer sauce for about 5-10 minutes.
Add the chicken back into the pot, place the lid on and bake for 45 minutes to an hour, until chicken is cooked through. Serve with sautéed broccolini and Thai Jasmine rice made with organic light coconut milk instead of water.