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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Inexpensive chicken thighs get all gussied up in a zippy sparerib-style sauce that's irresistable. Janice Porterfield of Atlanta, Texas shared the recipe. Ingredients:
8 bone-in chicken thighs (about 3 pounds) |
2 tablespoons canola oil |
1 cup water |
2/3 cup packed brown sugar |
2/3 cup reduced-sodium soy sauce |
1/2 cup apple juice |
1/4 cup ketchup |
2 tablespoons cider vinegar |
2 garlic cloves, minced |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon ground ginger |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
2. In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 180°.
3. Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.
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