Orange Teriyaki Chicken Drumettes

Ingredients:

• 10 chicken drumettes
• ½ tsp. sea salt
• Freshly ground black pepper
• 1 Tbsp. olive oil
• 1 celery stalk
• 2 cloves garlic
• 2 bay leaves
Seasonings
• ½ cup white wine
• ¼ cup water
• ¼ cup soy sauce
• 4 Tbsp. orange marmalade (As brands vary in sweetness, please adjust amount based on taste.)

Instructions:

1. Rinse the chicken and pat dry. Sprinkle with salt and pepper. Cut celery into 2” pieces and smash them with the flat side of knife. Peel garlic and smash it with the knife as well.
2. In a non-stick frying pan, heat olive oil on high heat and cook the chicken until browned.

3. Transfer the chicken into a Dutch oven (or a large pot). Then add celery, garlic, bay leaves, and Seasonings.

4. Place otoshibuta on top of the chicken, but do not cover with the Dutch oven lid. Start cooking over medium high heat. When boiling, turn down the heat to medium and simmer for 15 minutes.

5. After 15 minutes, remove otoshibuta. Continue cooking until sauce is almost gone. Use a spoon to coat the chicken with the sauce and flip the chicken once in a while.

6. When there is about 2 Tbsp. of sauce left, turn of the heat. Transfer the chicken onto a plate, and pour the sauce on top. Serve immediately.