Ingredients:
- 4 chicken legs (thigh and drumstick)
- Kosher salt
- 1 tablespoon olive oil
- 8 dried shiitake mushrooms
- 4 medium shallots (peeled, halved lengthwise)
- 2 (3 inch) cinnamon sticks
- 1 (2 inch) piece ginger (peeled, thinly sliced)
- 1 red chile (sliced)
- 8 garlic cloves (crushed)
- 2 star anise pods
- 1 cup chicken broth
- 1 cup red wine vinegar
- 1/3 cup golden raisins
- 2 tablespoons soy sauce
- 1 tablespoon light brown sugar
- Sliced chives (for serving)
Directions
Season chicken with salt. Heat oil in a large Dutch oven or wide pot over medium-high. Cook chicken, skin side down, until skin is golden brown and very crisp, 10-12 minutes. Transfer chicken skin side up to a plate.
Add mushrooms, shallots, cinnamon, ginger, chile, garlic, and star anise to pot. Cook, stirring occasionally, until shallots and garlic are lightly browned, about 4 minutes.
Add broth, vinegar, raisins, soy sauce, and brown sugar and stir to dissolve sugar. Nestle chicken legs skin side up back into pot. Bring to a simmer and cook, lowering heat as needed to maintain a gentle simmer, until chicken is very tender (knee joints should flex easily), 60-75 minutes.
Heat broiler.
Transfer chicken to a foil-lined rimmed baking sheet. Increase heat to medium-high and reduce braising liquid until thick enough to lightly coat a spoon, about 5 minutes. Season with salt, if needed.
Broil chicken legs just until skin is crisp again, 30-60 seconds. Transfer chicken to a serving platter and spoon braising liquid around it, topping with shallots and aromatic spices.
Serve topped with chives.