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