Caramelized Chipotle Chicken

By LaLaCooks

by Paul Grimes

Review: I have made this 4 times now. It is everyone's favorite! This past time I used a combination of skinless thighs and breasts that I marinated overnight in plain yogurt, which made it even more tender! It also cut the heat a bit. I always seed the chiles for that same reason. I had liquid smoke on hand, so I added a dash of that, which I will do again.The smells in the kitchen as the sauce cooks is heavenly! I make the sauce the day before, making the next day's meal a snap! This time I served it with potatoes boiled with garlic and salt, then mashed with sour cream, cream cheese and milk. We can always count on this large dish for leftovers for the 4 of us! You should try it!!!

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 chiles in adobo (from a 7-ounce can)
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cider vinegar
• 1/2 teaspoon cinnamon
• 2 whole chickens (about 3 1/2 pounds each), each cut into 8 pieces

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

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.

Cooks' note:
Sauce can be made 1 day ahead and chilled.