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Carefully and slowly, pour the remaining ¾ cup of stock into the skillet. Stir in the vinegar, fish sauce, and pomegranate molasses. Bring to a boil, and return chicken to skillet, skin side down. Reduce to a simmer, and cook for 10 minutes. Turn chicken and continue to cook, basting occasionally, until the sauce thickens and the chicken is cooked through, about 10 minutes more.
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