Can I just say a 3 minute plank feels like torture…I have no idea how I’m going to do a 5 minute plank next week! Yikes!!!
I’ll be honest…I start out in perfect plank form, but after 1:30 all bets are off. I straighten my arms/go to my knees as needed. I go back to proper form as I’m able, but I can’t hold a proper plank for 3 minutes. My core feels stronger though, and that was the whole point.
I’m going to feel that 3 minute plank during tonight’s adidas sponsored run!
Dinner last night was so good!!!! I usually share recipes on Friday’s, but this one can’t wait. Sky cleaned her plate twice, and Mark said it was even better as leftovers today!
I got the recipe from my Bon Appetite magazine: Original link HERE
What mine looked like above, what it looks like in the magazine below.
- 2 tablespoons vegetable oil
- 2½ pounds skin-on, bone-in chicken legs and thighs
- Kosher salt
- 8 garlic cloves, peeled
- ⅓ cup (packed) light brown sugar
- ¼ cup (or more) unseasoned rice vinegar
- 2 slices ¼”-thick slices peeled ginger
- 1 cup low-sodium chicken broth
- ¼ cup reduced-sodium soy sauce
- 2 scallions, thinly sliced
- Cooked white rice (for serving)
Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.
Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.
Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
What food magazines do you subscribe to?
Food & Wine