January 7, 2014

Caramel Chicken

Caramel Chicken
Caramel Chicken



Recently social media and I aren't getting along. This week has been especially bad, I think I need to just stay off-line. It seems that all anyone wants to do is argue. Someone will post that they like dogs and 5 different people will argue that cats are better. Everything seems to be a contest or argument.
My favorite this week has been all the arguing about whether is was a good idea for schools to close in negative zero degree days. It's great that you walked 50 miles to school in a snow storm growing-up, but honestly I don't really care. I know that sounds harsh, but reading rant after rant on one opinion or the other just makes me tired. My day is tiring enough, I don't want to debate every little thing online, it's tiring. I miss the days when people posted photos of their kids or a great recipe they found. Now everything seems to be about creating controversy in order to have a larger number of likes or page views. I miss when content was king, with social media out to make money now everything revolves around being seen and with that comes way too much drama for my tastes. Then again maybe I'm the only one that thinks it's a bad thing....

With the weather being cold I have been making soup left and right the this week. Unfortunately the light has been horrible to take photos and I just haven't been motivated. Thus, many of the great soup recipes that I have tried won't be on my blog (sorry!). I did make a great chicken recipe this week and that is what I'm sharing today. I tried a new recipe for Caramel Chicken from the October 2013 issue of Bon Appetit magazine.

This recipe has 10 ingredients. It takes 1 hour 45 minutes of total time, 1 hour and 15 minutes of which is active. I did make a few changes to the original recipe. First, I only used chicken thighs instead of a mix of thighs and legs. My kids are on a chicken thigh kick and it's the only chicken piece they currently will eat. Finally, I used homemade chicken broth. I use homemade broth almost exclusively, the taste is much better and I can control the amount of sodium in my recipes.

My family absolutely loved this recipe. The caramel sauce turned out fantastic. I let my sauce cook down until it was nice and thick and then poured it over the chicken. The result was as good as the best Asian restaurant in our state (according to my husband who has loved the same restaurant in Beckley forever). This is a recipe I plan on making over and over again in the future. (Sorry that the photos is so horrible, the light has not been on my side in the last couple of weeks, hopefully it will be better the rest of the week!).

For the recipe go to Caramel Chicken. 
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