Braised Lemongrass Chicken

• 2 Chicken Legs
• 2 Chicken Breasts
• 1 Cup Chicken Broth
• 1 Small Onion, finely chopped
• 7 Curry Leaves
• 1 Tbsp Fish Sauce
• Celtic Sea Salt
• Pepper
• For the Marinade:
• 1 Cup Yogurt
• 0.5 Cups Olive Oil
• 4 cm Ginger
• 5 Garlic Cloves
• 2 Tbsp Chopped Lemongrass

1. Season the chicken with salt and pepper and place in a mixing bowl. The salt on the chicken will help draw the marinade into the meat.
2. Put the ingredients for the marinade in a blender and
3. blend until smooth. The marinade should taste promising by itself now - add it to the mixing bowl and set aside in the refrigerator for at least 3 hours.
4. Pre-heat the oven to 325 degrees.
5. Saute the onion for 15 minutes over low-medium heat until very soft in an ovenproof wok or dutch oven. Avoid browning by stirring or lowering the heat as necessary. Add the Chicken with marinade until the chicken is about 3/4th covered, put a lid on the pot, and transfer to oven for about 25 minutes.
6. Transfer the chicken to the stove on medium heat. Don't forget that the lid will be very hot, and then remove the lid.
7. Preheat the oven to Broil (Hi) (over 500F).
8. Add the Curry Leaves, Chicken Broth, and the remaining marinade, and allow to simmer for 10 minutes. Add the Fish Sauce (or more as per your taste).
9. Put the chicken in the broiler for 3-4 minutes until a few pieces are golden brown. Take the pot out carefully as it will be very hot!

chicken, chicken breasts, chicken broth, onion, curry, sauce, salt, pepper, marinade, yogurt, olive oil, ginger, garlic

Taken from www.epicurious.com/recipes/member/views/braised-lemongrass-chicken-51816671 (may not work)