Friday, February 21, 2014

Frugal Foodie Friday - Caramel Chicken

From the kitchen of One Perfect Bite...I found this recipe in Bon Appetit magazine several months ago. The Silver Fox enjoyed it, so it has made multiple appearances at my table since then. The sauce for this chicken is absolutely delicious, though I've found it necessary to double the amount of it to insure there is enough to spoon over the rice, with which the chicken thighs should be served. This is one of those homely dishes that is good enough to serve to guests and it is so easy to prepare that you'll have time to actually enjoy your company. This is also an inexpensive dish and it is a perfect candidate for a Frugal Friday meal. Bone-in chicken thighs are one of the last bargains to be found in the supermarket and I use them whenever I can, often substituting thighs for breasts in many of the dishes I make. The recipe below reflect a doubling of the sauce ingredients, so you can get right to making this flavorful dish. Here is how these slightly Asian chicken thighs are made.

Caramel Chicken...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

2 tablespoons vegetable oil
2-1/2 pounds skin-on, bone-in chicken thighs
Kosher salt
8 garlic cloves, peeled
2/3 cup (packed) light brown sugar
1/2 cup (or more) unseasoned rice vinegar
4 1/4"-thick slices peeled ginger
2 cup low-sodium chicken broth
1/2 cup reduced-sodium soy sauce
2 scallions, thinly sliced
Cooked white rice (for serving)

1) 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.
2) Return pot to medium-high heat and add 1 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 (it may bubble up; sugar will crystallize). Stir to dissolve sugar.
3) 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. Check for doneness. Transfer chicken to a plate.
4) Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot and turn to coat. Top with scallions and serve with rice. Yield 4 to 5 servings.

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mia xara said...

Hi Mary, the chicken looks delicious!!!Thank you for sharing the recipe! Have a great day!

Unknown said...

I found this recipe not too long ago too and have made it a few times. We love it!

From the Kitchen said...

You had me at pickled ginger! Hope you have a delicious weekend.


Kim said...

I saw it in the magazine and never prepared it! I will for sure in a couple of days!

David said...

Mary, This is a very attractive entree! Sounds great too... I don't normally like sweet with meat but chicken is an exception. I've got my bib on now! Take Care, Big Daddy Dave

Beverly said...

I see this on our table this weekend. My family would love it.♥

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