Rosemary Balsamic Caramel Glazed Chicken Thighs
- 4 chicken thighs
- salt and pepper, to taste
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 5 tablespoons water, divided
- 1/4 cup C&H® Granulated Sugar
- 1 teaspoon stone ground mustard
- 1 clove garlic, finely chopped
- 1 tablespoon chopped rosemary
Preheat oven to 350°F.
Place chicken thighs in a single layer in an ovenproof pan. Season with salt and pepper and lightly coat with olive oil. Bake chicken 20 minutes. While the chicken is baking, make the glaze.
In a small bowl, stir together the balsamic vinegar and 1 tablespoon water.
In a small pot, mix together sugar and remaining 4 tablespoons water. Over medium heat, cook until light caramel in color. Remove from heat and quickly add balsamic vinegar and water, be careful, as the liquid will spatter 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 10 minutes or until thoroughly cooked. Remove chicken from the oven and brush with remaining glaze. Place 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
After handling raw poultry, always wash hands and contact surfaces thoroughly. Completely cook chicken through until internal temperature reaches a minimum of 165°F.