Sunday, January 25, 2015

Patience is key

When making this glazed chicken dish, one must be very patient.  Mainly because the "glaze" takes awhile to develop as you're cooking and this dish requires your full attention.  Lots of stirring and turning, definitely not one of those dishes you can leave alone for an hour to clean out your closet and then come back to.

chicken and sauce simmering until thickened

But the end product is simply divine and delicious, so all that slaving over a hot stove is well worth it, in my opinion.

The finished product with white rice and garnished with pickled ginger

I doubled the ingredients (except for the chicken) because I just love the glaze and wanted some extra to pour over rice. Or to simply dip my fingers into and lick it off! I would call this recipe finger-lickin'-good chicken except that description has already been used for a widely known fried chicken that comes in its own red and white bucket.  So, we'll call this one Sticky Chicken, how about that?

Sticky Chicken 

8 chicken drumsticks
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
6 garlic cloves (smashed)
4 shallots (peeled and sliced)
2 and 1/2 tablespoons sugar

Place all the ingredients in a large Dutch oven or pot, and allow to boil.
Once liquid is boiling, turned down heat and allow everything to simmer for 20 minutes.
Turn back up to high temp and stir liquid and turn chicken until the sauce becomes a glaze.  This step can take some time.  For me, it was around 45 minutes. You can leave the pot on its own for 5-10 minutes but then check back and stir the liquid some more. If the chicken seems to be getting overcooked, take the chicken out and just leave the liquid in the pot until this thickens. Once the sauce thickens, place the chicken back into the pot and distribute the glaze over the chicken.
Once the glaze thickens, remove from heat and allow to cool to room temp.

Eat the chicken over white rice or whatever suits your fancy.

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