Caramelized Chipotle Chicken

This recipe came from the now defunct Gourmet Magazine.  It normally calls for 2 chickens cut up.  I like things kind of "saucy" so I use only 1 chicken.  For the Healthy Cuisine class we modified the recipe some so the recipe would have a healthier profile.
I will give the original recipe and note our changes at the end of the recipe.

Caramelized Chipotle Chicken

Yield: six servings

¼ c Extra Virgin Olive Oil

8 ea large garlic cloves, thinly sliced (1/2 c)

2 medium onions, (2 c)

1 c ketchup

2 T Dijon mustard

2 T packed dark brown sugar

¼ c chopped canned chipotle chiles in adobo

1 T lee and Perrins

2 T cider vinegar

½ t cinnamon

2 whole chickens cut into 8 pieces each

Heat oil in 12 inch skillet over medium high heat until it shimmers.

Cook garlic, stirring constantly, until golden, and then transfer with a slotted spoon to a bowl.

Reduce heat to medium and cook onions, stirring occasionally until golden brown, about 15 minutes.

Add garlic and remaining ingredients, except chicken to skillet with 1 t salt and ½ t pepper and simmer, stirring occasionally, until the sauce is slightly thickened, about 25 minutes.

Preheat oven to 425˚ with rack in middle.

Coat chicken with half of the sauce, then roast, skin side up, in a 17 x 11 inch 4 sided sheet pan for 25 minutes.  Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 – 25 minutes more.

Notes:  one batch sauce is best for only one chicken if you like things saucy.

Sauce can be prepared one day in advance and chilled.

Modifications to recipe:

1 chicken instead of 2

Reduce olive oil to 3 Tbsp (cuts 25% of olive oil from recipe.

Remove skin from chicken before cooking, this removes 30% of the fat from the chicken.

Cook chicken on a roasting rack.

Hope you enjoy.

Until next time.

Happy Cooking and Eating

Chef Leslie Bartosh