Caramel Chicken



This recipe was taken from the October 2013 issue of Bon Appetit magazine. Dark meat chicken is pan-seared in vegetable oil. Whole garlic cloves follow. The pan is de-glazed with water and brown sugar, then rice vinegar, soy sauce and chicken broth are added. Fresh ginger is added to the broth once it reaches a boil, and then the chicken and garlic cloves go back in the pan to braise.

Once the chicken is done, it is removed and the broth is boiled until it becomes a glaze. The glaze is very rich and sweet. Goes well with the dark chicken. Top with scallions and serve over steamed white rice.



2 responses

  1. Pingback: Chicken in Chasseur Sauce (well mostly) | KITCHEN CONVERSATIONS WITH EMILY

  2. Pingback: Caramel Poulet Asiatique (Caramel Asian Chicken) | LauraLovingLife

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s