Sometimes the name of a recipe is enough to make you want to try it.
Caramel Chicken…..uh, hello?
In this case, if the name weren't enough, then the photo that accompanied the recipe in a recent issue of Bon Appétit certainly closed the deal. The shot, not unlike the one above, showing the chicken nestled in a rich, salty-sweet sauce surrounded by caramelized garlic and topped with vibrant slices of scallion almost stopped my heart.
This dish was universally applauded by young and old alike at my table. The only complaint…..I didn't make enough. Rumour has it that the one left-over piece was almost as delicious when eaten cold at school lunch the next day. The sweet-salty deliciousness of this dish would pair well with so many sides the sky's the limit. We had ours with a jasmine-rice to which I added some quick diced and roasted carrots and parsnips we had lying about and a simple green salad…….LOVED!
Cheers – Steve
- 2 tablespoons vegetable oil
- 2-3 pounds skin-on, bone in chicken thighs (6-8)
- kosher salt and freshly ground black pepper
- 8 garlic cloves, peeled
- 1/3 cup (packed) light brown sugar
- 1/4 cup unseasoned rice vinegar
- 2 - 1/4' thick slices peeled ginger
- 1 cup low-sodium chicken broth
- 1/4 cup reduced sodium soy sauce
- 2 scallions, thinly sliced on the bias
- cooked rice (for serving)
- Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and pepper 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 the chicken. Pour off all fat from the pot.
- Return pot to medium-high heat and add 1/2 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, stir to incorporate.
- Add ginger, broth, and soy sauce, then add the 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 in the sauce. Top with scallions and serve with rice.