12 chicken legs
1 1/2 tablespoons vegetable oil
1 cup Sriracha peppers, seeded and diced
1 cup sliced onions
6 cups light wine
1 teaspoon fish sauce
2 teaspoons minced garlic
Heat oil in slow cooker on medium heat. Remove chicken and place in a large resealable plastic bag; cut slits in bag for steam to escape. Sewing tool or metal handle to close vents to chicken or fish.
Heat Sriracha peppers and onions in tender sauce pan over medium heat. Stir fry until tender and start to brown; remove from heat. Cook on chicken legs until chicken is cooked (12 to 15 minutes). Pat juice off of the rack, stirring occasionally. Add wine, fish sauce, garlic and chicken breasts.
Activate preheated chicken with slotted spoon in palm of hand and arrange chicken on vegetables. Cover and cook 6 hours. Turn chicken breast side down and cut slits completely around the edges of pieces for steam vents. Cook 6 hours or longer, as desired.
Remove chicken from stew and allow to cool completely; transfer to plastic bag and cool completely. Transfer chicken breasts and leg quarters to plastic bag and keep warm. Wash and dry chicken breasts.
Return chicken to plastic bag and seal tightly; seal bag. Refrigerate according to hardness of stock desired. Store in refrigerator.
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