Peanut-Braised Chicken Leg Quarters

Ingredients

Pour the vegetable oil into a stockpot or a cast-iron Dutch oven and place it on medium heat.
Wait until the oil is hot, then create an even layer of chicken quarters at the bottom. Turn frequently until they turn brown on all sides. Once the chicken is ready, remove from the pan and set aside.
Reduce the fire to medium heat and add the shallots, garlic cloves, and shiitake mushrooms to the same pan. Cook them until soft and fragrant, scraping the bottom of the pan before returning the drumsticks.
Cover with the chicken stock, miso paste, peanut butter, and turmeric powder. Grate the ginger directly into the pan and let the mixture simmer.
Add the coconut milk, fish sauce, soy sauce, and bay leaf, and stir to combine.
Cover the cast-iron Dutch oven and let it simmer over medium-low heat for 45 minutes to 1 hour.
Add the bok choy leaves or cabbage leaves in the last 2 to 3 minutes and turn off the heat.
Serve each chicken quarter together with its sauce and a leaf of bok choy or cabbage over rice.

by Shannon Fox