Chicken With Ginger Sotta Khunn

• 1 frying chicken, about 3 pounds, cut into 8 pieces
• Salt and freshly ground black pepper
• 4 tablespoons corn oil
• 3/4 cup minced red onion
• 1 medium-size sweet red pepper, cored and julienned
• 2 bunches scallions, white part only, chopped
• 2 medium-size leeks, white part only, in fine julienne strips
• 2 tablespoons fresh ginger in fine julienne strips
• 1 clove garlic, minced
• 1/4 cup sherry wine vinegar
• 1 tablespoon honey

1. Preheat oven to 350 degrees.
2. Dry chicken pieces and season them to taste with salt and pepper.
3. Heat half the oil in a large skillet, add chicken and cook over medium-high heat until golden, about 10 minutes.
4. Do not crowd chicken in the pan.
5. As pieces are browned, remove them to a platter.
6. Add red onion, red pepper, scallions, leeks, 1 teaspoon of the ginger and the garlic to pan.
7. Place chicken over vegetables and put pan in oven, uncovered, to wilt vegetables, about 15 minutes.
8. Remove pan from oven and remove chicken, leaving the vegetables.
9. Stir in vinegar and cook, stirring over medium-high heat until there is just a film of liquid left in pan.
10. Stir in honey.
11. Return chicken to pan, baste with vegetable and sauce mixture and bake another 10 to 15 minutes, until chicken is done.
12. While chicken is finishing its cooking, heat remaining oil in a small saucepan, add remaining ginger and fry ginger until it is golden.
13. Drain.
14. Arrange chicken and vegetables, moistened with pan juices, on a platter, scatter fried ginger over top and serve.

chicken, salt, corn oil, red onion, sweet red pepper, bunches scallions, leeks, fresh ginger, clove garlic, sherry wine vinegar, honey

Taken from cooking.nytimes.com/recipes/2620 (may not work)