Monday, September 30, 2013

Main Course Fall Recipe - Caramel Chicken

I found this recipe for Caramel Chicken in the October 2013 issue of Bon Appetite magazine. It sounds like a perfect fall recipe to warm up the kitchen and have a cozy dinner!  I modified it a bit to fit my family's needs, such as changing the soy sauce to gluten free, as well as a few other minor changes.

Caramel Chicken
Active- 1 hour 15 minutes
Total- 1 hour and 45 minutes

4 servings


2 Tbsp of vegetable oil
2 1/2 lb. skin-on, bone-in chicken legs and thighs
kosher salt
8 garlic cloves, peeled
1/3 cup (packed) light brown sugar
1/4 cup (or more) unseasoned rice vinegar
2 1/4 " thick slices of peeled ginger
1 cup low-sodium chicken broth
1/4 cup reduced sodium, gluten free soy sauce
2 scallions, thinly sliced
cooked white or brown rice (for serving with chicken.)


     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 1/2 cup of water, scraping up browned bits.  Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns to 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.

Calories 490, Fat 18 G

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