Caramel Chicken
You know when you have the best intentions to do something…
Well that was me this week. I had every intention to just focus on all the projects that I am juggling, this blog being one of the biggest. But then things just happen, and my Tunie B & regular life pop up, and it feels like I have a case of life ADD.
,
I think when I had the restaurant my day was so focused. For 9 years, I lived & breathed that place. Everything I did, revolved around it’s ultimate success & keeping it at the top of its game.
My wedding, the birth of my child, my divorce…I can’t even begin to describe how Tastebuds was an integral component in all these life changing events.
I was Tastebuds & Tastebuds was me.
No matter the all too many intense, crazy, & so very hard days….she was fantastic.
I relied on her…she let me do what I love & share it with others.
She was a gift.
& now…even though I miss her everyday.
I truly believe, in the end, her loss was the biggest blessing in disguise ..
I am floundering to find focus.
I am not sure why today I am writing about this…
But as I sit seriously trying to recalculate what my life is going to look like in the next year, I am feeling the restlessness.
The only constant I can depend on..I am a mother. I am a cook.
& I love both deeply.
So as I stir the pot of life up…trying to coax out of it all the flavor I know it has to offer me…
I can’t help but wonder if the recipe I have in my head
Is going to work out?
I guess I will know when I start tasting it.
The other day I found this recipe in the latest issue of Bon Appetit Magazine
It just called to me.
No matter how many distractions I had this week…
I was going to make it Thursday for dinner with the Leibermans.
& I did.
It was awesome. The only thing I had to tweak was I added 1/2 cup of silan date honey (you can use regular) to it,because the sugar didn’t caramelize like it said.
Also, I added a few extra cloves of garlic, because there is nothing I love more than caramelized garlic.
On a whole this recipe was a real winner.
Sometimes it’s a good thing to follow others lead.
Caramel Chicken
From the October 2013 issue of Bon Appetit
INGREDIENTS
2 tablespoons vegetable oil
2½ pounds skin-on, bone-in chicken legs and thighs
Kosher salt
8 garlic cloves, peeled
⅓ cup (packed) light brown sugar
¼ cup (or more) unseasoned rice vinegar
2 slices ¼”-thick slices peeled ginger
1 cup low-sodium chicken broth
¼ cup reduced-sodium soy sauce
2 scallions, thinly sliced
Directions:
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.
Return pot to medium-high heat and add ½ 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.
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. Transfer chicken to a plate.
Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
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