Josie Natori is no doubt a fashion legend in her own right. The designer has grown The Natori Company into something far more expansive than just a lingerie brand, and that expansion includes looping in her son – Kenneth Natori – into the family business. Natori’s wife – Anika Yael Natori – heads up The Josie Girl Blog, a site dedicated to celebrating all things encompassing ‘The Josie Girl.’
As you know, we’re all about family businesses here at TNP, so we couldn’t help but hone in on dinner with Josie, Kenneth and Anika (their daughter Zoe also got in on the action) to see just what a typical evening cooking with the family looked like. The Filipino chicken and rice dish needs to be your next weeknight go-to.
1 cup white wine vinegar
1 cup soy sauce
4 cloves garlic, crushed
2 dried bay leaves
12-14 pieces total (combination of drumsticks, wings, and thighs)
2 cups chicken broth
Salt and pepper
2 tablespoons chopped parsley
For the marinade: In a medium bowl, combine the vinegar, soy sauce, garlic, and bay leaves.
Arrange the chicken in a single layer in a glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.
Place the chicken and marinade in a large, high-sided skillet and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 30 to 45 minutes, turning the chicken over 1/2 way through . Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Season with salt and pepper, to taste. Pour the sauce over the chicken. Sprinkle with chopped parsley.