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Chicken Spareribs

8 bone-in chicken thighs
2 tablespoons canola oil
1 cup water
2/3 cup packed brown sugar
2/3 cup soy sauce
1/2 cup apple juice
1/4 cup ketchup
2 tablespoons cider vinegar
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons cold water

Printed from tasteofhome.com Sep 6, 2008

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Chicken Spareribs cont.

In a Dutch oven, brown chicken over medium heat in oil in batches on
both sides; drain. Return all of the chicken to the pan. In a
large bowl, combine the water, brown sugar, soy sauce, apple juice,
ketchup, vinegar, garlic, pepper flakes and ginger; pour over
chicken. Bring to a boil. Reduce heat; cover and simmer for 20
minutes or until chicken juices run clear. Remove chicken to a
platter and keep warm. Combine cornstarch and water until smooth;
stir into cooking juices. Bring to a boil; cook and stir for 2
minutes or until thickened. Serve with chicken.

Yield: 4 servings.