chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
cup balsamic vinegar
cup soy sauce
garlic clove, peeled and bruised
small hot chili pepper, slit open, seeds removed
Place all the ingredients in a saucepan over a high heat.
Bring to the boil, then reduce to a simmer for about 20 minutes.
Remove any scum that rises to the surface.
Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
NOTE It’s a glaze rather than a sauce, so there’s not a whole lot of it.
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