- 4
- 30 mins
- 60 mins
Ingredients
- 6 TBL butter
- 6 lg cloves garlic, finely chopped
- 1 LG onion, chopped
- 1/4 C chipotle chiles in adobo sauce, chopped
- 1/4 C ketchup
- 3 TBL cider vinegar
- 2 TBL brown sugar
- 1 TBL worcestershire sauce
- 8 chicken thighs (abt 2 LBS0
- 1-1/2 LB sm. red-skined potatoes, halved
Preparation
Step 1
preheat oven to 425
line rimmed baking sheet w/ foil
in deep skillet, heat 3 TBL butter over med heat
add garlic
cook, stirring frequently, until golden, abt. 3 min
using slotted spoon transfer garlic to sm. bowl
add onion to skillet
cook, stirring occassionally, until golden, abt 8 min
add chipolte chiles in adobo sauce to skillet
add ketchup, vinegar, brown sugar, worcestershire & garlic
cook, stirring occasionally, until thickened, abt 5 min
using tongs, coat chicken in sauce & place skin side up on prepared baking sheets
bake until chicken is cooked through, abt 30 min
meanwhile in lg. saucepan, cover potatoes w/ salted water & bring to boil
lower heat & simmer until tender, abt 12 min
drain
mash w/ remaining 3 tBL butter
serve alongside chicken