This chicken is not for the faint of heart. This recipe packs so much heat and flavor into chicken it is amazing. It’s not a fiery heat but rather a slow and smoky heat, and it’s kind of addicting I must admit-This was delicious. I halved this recipe for the two of us and it was plenty.
This is kind of an homage to the fine institution that has brought so many wonderful recipes and photographs into our home Gourmet magazine will cease publication after the November 2009 issue has been released. At the time of this posting the link to original recipe is current, however the website will remain during transitional times but will then cease to exist. Cheers Gourmet! Thank You!
Caramelized Chipotle Chicken (Gourmet Magazine 09/2009)
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 (again, I only used one 7-piece cut up chicken)
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 400°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. (My chicken reached 165° after 30-35 minutes total, use a thermometer as your guide)
Cooks' note: Sauce can be made 1 day ahead and chilled.
