I discovered a super simple recipe for chicken that had to be made. This is a delicious way to serve boring chicken, and it tastes like a million bucks! I used chicken breast (not my favorite but all I had) and used chives at the end instead of scallions. I also switched the soy sauce to GF Tamari, which I think is like soy sauce, but all grown up. It’s just better. Finally, I used coconut oil instead of vegetable oil.
The flavor was so rich, it seemed impossible that it was made at home..by me. Also, it is gluten free! It’s much prettier when they photograph it, but the taste is just as fabulous in my more bohemian version.
Of course, I doubled everything and the leftovers are even tastier.
Caramel Chicken
Bon Appetit, Oct. 2013
- 3 Tbsp oil
- 4 lbs chicken breasts (the original recipe recommends bone in legs and thighs-I concur)
- Salt
- 2 Tbsp minced garlic
- 1 cup water
- 2/3 cup packed brown sugar
- 1/2 cup plain rice vinegar
- 1 inch fresh ginger, sliced into 1/4 inch slices
- 2 cups chicken broth
- 1/2 cup soy sauce (I used Tamari-GF)
- Small bunch of chives, chopped fine
Instructions
- In a heavy bottomed pot, heat your chosen oil (I used coconut oil)
- Salt chicken pieces on all sides
- Place half into the hot oil (leave room between pieces, you are browning not steaming)
- Brown on Medium-High for 6-8 min per side
- Remove each browned batch to a plate
- Add garlic to pot and cook/stir about 2 minutes(do not burn. I repeat, do NOT burn)
- Scrape all garlic out and add to chicken pieces
- Remove excess oil from pan(I had virtually none due to the breasts and being conservative to begin with)
- Return pot to Medium-High heat and add water
- Stir to loosen all the flavor bits from the pan
- Add the brown sugar and stir to dissolve
- Cook for 4 minutes more, until sugar/water mixture becomes dark brown in color and a bit thicker(no worries if it’s not too much thicker)
- Add vinegar and stir carefully to dissolve any sugar that splattered onto the sides as a result
- Add ginger, broth and Tamari (soy sauce)
- Add chicken and garlic
- Bring to a boil, reduce to a simmer and cook 25 minutes more or until chicken is fully cooked through
- Remove chicken to a plate once again
- Bring cooking liquid to a boil a final time and reduce to a thick sauce (10 minutes)
- Add chicken and flip to cover both sides
- Serve chicken and sauce in a large bowl, with chives sprinkled over all
