Friday, March 7, 2008

sweet sweet glazed chicken....I lurves u

I've been holding off, but here's one of my favorite favorite things to make. If you've been to my place for dinner any time in the last year or so, you've probably tasted this at least once...whether you like it or not. I actually took this recipe from Giada's Food Network show, I gots some love for that bobble-headed tasty-thing maker. The ingredients are the same, but I made up the amounts.

Chicken with Glaze (ok, so I need to come up with some better titles)

1/2 c balsamic vinegar
1/2 c brown sugar
1/4 c honey
5 cloves garlic, smashed
3 or 4 fresh rosemary sprigs

This much marinade is more than enough for about 8 - 10 pieces of chicken. I prefer to use bone-in chicken thighs with the skin on, though I suppose you could use breast meat. The skin really takes the marinade well and crisps up when in the oven, and why would you want to forgo that!

Marinate chicken for at least 30 min.
Bake the chicken for approximately 40-45 min (for thighs) at 375 degrees. You may have to remove some juice from the baking sheet during cooking, just keep an eye out for this.

Meanwhile, remove the rosemary sprigs from the marinade. Reduce the marinade over med-low heat until it thickens to a glaze (approx 15 minutes). Brush the glaze over the cooked chicken. Finally, sprinkle sesame seeds (ideally toasted, though I never get around to it) and chopped parsley over the top.

[Veggie Note: you can use this marinade/glaze on tofu, something I have no idea how to cook. But keeten made it for CultWifeNumeroUno at one of the parties, and it seemed to be a hit. I think she sauteed it in the marinade before reducing it and brushing the glaze over the top.]


keetens said...

To make the tofu approximately as delicious as the chicken, I fried strips of it in olive oil, and then sauteed the pieces in the marinade. It was a little overpowering...I think maybe next time I would do cubes of tofu to give it a little more substance.

Papagayo said...

I am pointing out at the current moment that I have enjoyed this glaze immensely in the past and hope to do so in the future. I like it when there is a lot of it and also when it's a little thicker. Also, the garlic cloves left over are to due for. I mean, if you're into licking the pots and pans...

CultWifeNumeroUno said...

a) Keetens, the 'fu was delish. The marinade was nice and, like, laquer-y.

b) I have a 'fu public service announcement to share with interested parties. It's something I just discovered but yesterday. To make an awesomely crispy, cronche-y tofu, take a package of water-packed, extra-firm 'fu, freeze it overnight, thaw it completely, cut it into the shape of your choosing, squeezing out the excess moisture as you go, and just fry that shiz in oil for two minutes or so on each side. Splash on a marinade before, during or after. I'm totes gonna try it with Muffin's marinade and report back my findings!

Anonymous said...

Does this work with tofu?

love tess

I dont have one of those URL things. Whatever. Im above that, i've decided.