Caramelized Chipotle Chicken

Name: Caramelized Chipotle Chicken
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 1/4 cup extra virgin olive oil; 8 large garlic cloves, thinly sliced (about 1/2 cup); 2 medium onions, chopped (about 2 cups); 1 cup ketchup; 2 tablespoons Dijon mustard; 2 tablespoons packed dark brown sugar; 1/4 cup chopped canned chipotle chile in adobo (from a 7-ounce can); 1 tablespoon Worcestershire sauce; 2 tablespoons cider vinegar; 1/2 teaspoon cinnamon; 2 whole chickens, each cut into 8 pieces (about 3 1/2 pounds each)

Submitted by Pinay0618

"From Gourmet, September 2009."

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photo by Queen Dana

Ready In:: 1hr 45mins
Ingredients:: 11
Serves:: 6

ingredients

¹⁄₄ cup extra virgin olive oil
8 large garlic cloves, thinly sliced (about 1/2 cup)
2 medium onions, chopped (about 2 cups)
1 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons packed dark brown sugar
¹⁄₄ cup chopped canned chipotle chile in adobo (from a 7-ounce can)
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
¹⁄₂ teaspoon cinnamon
2 whole chickens, each cut into 8 pieces (about 3 1/2 pounds each)

directions

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. 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 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
Preheat oven to 450°F with rack in middle.
Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.

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Reviews

I used chicken thighs for this dish. It was spicy and sweet and overall delicious. I served this with rice and the "cheesy creamed corn with cilantro" recipe that was also published in the Sept issue of Gourmet. Thanks for posting!

Queen Dana