Caramel chicken

26 Jun

These came out really good. High maintenance but good. Served it with a quinoa brown rice mix


Caramel Chicken
adapted from barefeetinthekitchen

2 tablespoons light flavored olive oil
2 1/2 lbs drumsticks
1/2 teaspoon kosher salt
8 garlic cloves, peeled
1/3 cup brown sugar, packed
1/2 cup water
1/4 cup rice vinegar
1/2″ – 1″ fresh peeled ginger, grated
1 cup chicken broth
1/4 cup low sodium soy sauce
2 green onions, thinly sliced

Heat the oil in a large heavy pot over medium high heat. Season the chicken with salt, and working in two batches, cook the chicken until it is lightly browned and crisp, about 6-8 minutes per side. Transfer the chicken to a plate. Add garlic to the pot and saute, stirring constantly, until the garlic is fragrant and golden brown. Place the sauteed garlic on the plate with the chicken and drain off the grease from the pot, taking care to leave all of the little browned bits in the pot.

Return the pot to medium high heat and add the water. Scrape up all the little browned bits and add the sugar. Stir to dissolve the sugar and cook while stirring for about 4 minutes, until the mixture has thickened. Slowly add the vinegar and stir to make sure the sugar doesn’t crystallize.

Add the ginger, broth, soy sauce to the pot. Add the chicken, skin side up, in a single layer and then the garlic. Bring to a boil and then reduce the heat and simmer until the chicken is cooked through, approximately 20-25 minutes. Transfer the cooked chicken to a serving dish.

Bring the cooking liquid to a boil and cook until the mixture is thick enough to coat a spoon, about 10 minutes. Pour the sauce over the chicken. Top with green onions and serve with rice. Enjoy!


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