Rosemary Balsamic Caramel Glazed Chicken Thighs
Ingredients List
- 4 - chicken thighs
- Salt and pepper to taste
- 3 tablespoons - olive oil (approximately)
- 1/4 cup - balsamic vinegar
- 5 tablespoons - water, divided
- 1/4 cup - Domino® Granulated Sugar
- 1 teaspoon - stone ground mustard
- 1 clove - garlic, finely chopped
- 1 tablespoon - chopped rosemary
Instructions
Preheat the oven to 350°F. Place the chicken thighs in a single layer in an ovenproof pan. Season with salt and pepper and lightly coat with olive oil. Bake the chicken for 20 minutes. While the chicken is baking, make the glaze.
In a small bowl, stir together the balsamic vinegar and 1 tablespoon of the water. In a small pot, mix together the sugar and remaining 4 tablespoons of the water. Over medium heat, cook until light caramel in color. Remove from the heat and quickly add the balsamic vinegar and water—be careful, as the liquid will sputter as it is added. Pour the mixture into a bowl and stir in the mustard, garlic and rosemary.
Brush 2/3 of the glaze over the chicken and continue to cook for 10 minutes or until thoroughly cooked. Remove the chicken from the oven and brush with the remaining glaze. Place the chicken on a plate. If there is a lot of liquid still in the pan, reduce the sauce over medium heat until slightly thickened and pour over the chicken.
Recipe Courtesy of Chef Emily Luchetti