Caramel ChickenPin It
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.
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.