Caramel Chicken with Herbs
Experience a harmonious blend of savory, sweet, and aromatic flavors with this Caramel Chicken with Herbs recipe. Tender, golden-crisp chicken thighs are braised in a luscious caramel sauce infused with garlic, soy sauce, and a touch of rice vinegar for a perfect balance of richness and tang. Fresh thyme and rosemary elevate the dish with earthy notes, while scallions add a vibrant garnish. The secret lies in creating a silky caramel base in the skillet, which beautifully coats the chicken, locking in flavor with every bite. Ready in under an hour, this dish is ideal for weeknight dinners yet elegant enough for entertaining. Serve with steamed rice or sautéed vegetables to soak up every drop of the mouthwatering sauce.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Granulated sugar
- 2 tablespoons Water
- 4 cloves Garlic (minced)
- 0.25 cup Low-sodium soy sauce
- 0.5 cup Chicken broth
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh thyme (chopped)
- 1 teaspoon Fresh rosemary (chopped)
- 2 stalks Scallions (sliced, for garnish)
Instructions
1. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
2. Heat a large skillet over medium heat and add the olive oil. Once hot, place the chicken thighs skin-side down and cook for 5-7 minutes, until the skin is golden and crispy. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, lower the heat to medium-low. Add the granulated sugar and water. Stir gently until the sugar dissolves and turns into a golden caramel, about 3 minutes. Be careful not to let it burn.
4. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the soy sauce, chicken broth, and rice vinegar to the skillet, stirring to combine.
5. Return the chicken thighs to the skillet, skin-side up, and bring the mixture to a gentle simmer. Spoon the sauce over the chicken to coat.
6. Cover the skillet and cook for 20 minutes, basting the chicken occasionally with the sauce.
7. Remove the lid, stir in the chopped thyme and rosemary, and cook uncovered for an additional 5-7 minutes, or until the sauce thickens and coats the chicken.
8. Transfer the caramel chicken to a serving platter. Garnish with sliced scallions and additional fresh herbs, if desired.
9. Serve warm with steamed rice or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 51.3 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1866 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
