Carmel Chicken

Caramel Chicken

This recipe is OH SO GOOD. A fantastic find from the past holiday issue of Bon Appétit, I have been saving this recipe for a special occasion, but after holding onto it for months, I decided why wait? Isn’t every dinner is a special occasion? Well…it certainly should be.

The original recipe calls for chicken thighs and legs, however, with only legs on hand, I thought the dish still worked wonderfully.  Of course thighs will taste amazing, as they are the fattier pieces of the chicken and would simmer well with the sauce. 

I recommend pairing this dish with a heaping pile of veggies, for a lovely dinner. The recipe does yield quite a bit of chicken, so if you’re cooking for two, shredding the leftover chicken for sandwiches and salads is an excellent idea :)

Caramel Chicken
Adapted from Bon Appetit; serves 4
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  1. 2 tablespoons vegetable oil
  2. 2½ pounds chicken legs with skin
  3. Salt & pepper
  4. 8 garlic cloves, peeled and pressed
  5. ⅓ cup light brown sugar
  6. ¼ cup unseasoned rice vinegar
  7. 3 thing slices of peeled ginger
  8. 1 cup low-sodium chicken broth
  9. ¼ cup low-sodium soy sauce
  10. handful of cilantro
  1. In a large pan, heat oil over medium-high heat.
  2. Season chicken with salt and pepper. Place in heated pan, cooking chicken until brown and crisp, about 8-10 minutes per side. Remove chicken from pan.
  3. Add garlic to pan and cook for a few minutes. Remove garlic and reserve with chicken.
  4. Add 1/2 cup of water to the pan, scraping up residue. Add sugar and mix for a few minutes. You want the sugar to be the color of maple syrup. Add vinegar slowly. Stir to combine.
  5. Add ginger, chicken broth, and soy sauce. Return chicken and garlic to the pan and bring to a boil. Simmer for 25 minutes, or until chicken is cooked through. The mixture will begin to thicken which chicken is cooking.
  6. Top with cilantro and serve.
Adapted from Bon Appetit

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