This recipe will make enough for 6-8 people to eat. I would suggest serving it up with green beans and mashed potatoes, or serving it cold, picnic style. Either way, it’s delicious! Just make sure to use low-sodium soy sauce, or it might be just a bit too salty!
1 ⅓ cups reduced-sodium soy sauce
1 cup brown sugar
½ cup cooking sherry*
½ cup strong brewed coffee**
½ cup olive oil
12 chicken legs
ground black pepper to taste
In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 3 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours. Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil. Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.
* If you don’t have any sherry on hand, or wish to make this dish alcohol free, substitute by using ¼ cup vinegar + 1 tablespoon sugar + ¼ water OR 1 tablespoon vinegar, plus chicken stock or water to make ½ cup.
** For strong brewed coffee, I suggest using 1 ½ times the amount of coffee to water that you usually use to brew a cup.