Chicken Thighs-Dark Meat Goodness x 2

Five years ago, a Japanese girl phoned home to get her mothers recipe to share with her Exchange family.
Here is our version with the orange colored glaze sauce consisting of: 1 small chili pepper (Jalapeño) with seeds removed, 1 garlic clove, peeled and crushed slightly, 2 1/2 TBSP sugar, 1/3 cup soy sauce, and 1/2 c balsamic vinegar. Combine the pepper (green jalapeño thing in the pan) with garlic, sugar, soy sauce, vinegar and 1 cup water in large frypan. Add 8 chicken thighs with skin on (for added flavor) and bring to a boil. Reduce heat to simmer and continue cooking for 20 minutes. Again increase heat and turn thighs frequently until sauce reduces and forms a sticky glaze. Serve and enjoy. This is a sweet/sour/hot soy glaze that was easy to make with beautiful results.

For the next recipe we did another dutch oven dinner, this time with unpeeled garlic cloves. For about 8 thighs we used about 20 cloves (remember, cloves are the individual pieces of garlic from the bulb or head fo garlic). Along with some lemon juice and oil and other spices comes this dutch oven delight of dark meat. Oh, by the way, the cloves of garlic just slip right out of the skin after they are cooked-I love the beauty of this recipe that one does not have to peel all those cloves.