Caramel Chicken

Ingredients

• 4 servings rice white cooked (for serving)
• 8  garlic clove peeled
• 4 servings kosher salt 
• 0.3 cup brown sugar light packed ()
• 1 cup chicken broth low-sodium
• 0.3 cup soy sauce reduced-sodium
• 2  spring onion thinly sliced
• 2.5 pounds .6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs bone-in
• 0.3 cup rice vinegar ()
• 2 tablespoons vegetable oil 

Equipment

• pot

Directions

1. Heat oil in a large wide heavy pot overmedium-high heat. Season chicken with salt and, working in 2 batches, cook untilgolden brown and crisp, 6–8 minutes perside; transfer to a plate.
2. Add garlic to potand cook, stirring often, until golden, about2 minutes; transfer to plate with chicken.
3. Pour off fat from pot.
4. Return pot to medium-high heatand add 1/2 cup water, scraping up brownedbits.
5. Add brown sugar; stir to dissolve,then cook, stirring, until mixture thickensand turns a deep amber color, about4 minutes. Carefully add vinegar (it maybubble up; sugar will crystallize); stir todissolve sugar.
6. Add ginger, broth, and soy sauce, thenadd chicken, skin side up, and garlic.Bring to a boil, reduce heat, and simmergently until chicken is cooked through,20–25 minutes.
7. Transfer chicken to a plate.
8. Bring cooking liquid to a boil and cookuntil thick enough to coat a spoon, about10 minutes. Return chicken to pot; turn tocoat. Top with scallions and serve with rice.
9. Per serving: 490 calories, 18 g fat, 0 g fiber
10. Bon Appétit