Caramelized Chicken With Cranberry Conserve Food

CARAMEL CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
• Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
• Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.

CARAMELIZED CRANBERRY CHICKEN

Steps:

• Combine the first 4 ingredients in a large zip lock bag and add the chicken. Seal and chill at least 1 hour.
• Cook brown sugar and sesame oil in a large nonstick skillet over medium high heat, stirring constantly, for 4 minutes.
• Remove chicken from marinade, but save it for making the sauce.
• Add chicken to the sesame oil and brown sugar mixure in the skillet, cooking 3 minutes on each side.
• Add marinade to the skillet, onion and cranberries. Cook, stirring and turning the chicken often for about 10 more minutes.
• Remove the chicken and let it sit for 5 minutes.
• Slice and serve with the cranberry mixture, sprinkling with sesame seeds and green onions.

CARAMELIZED CHICKEN WITH CRANBERRY CONSERVE

Steps:

• Combine first 4 ingredients in a heavy-duty zip-top plastic bag; add chicken. Seal and chill at least 1 hour. Remove chicken from marinade, reserving marinade. Cook brown sugar and sesame oil in a large nonstick skillet over medium-high heat, stirring constantly, 4 minutes. Add chicken, and cook 3 to 4 minutes on each side. Add reserved marinade, onion, and cranberries; cook, stirring and turning chicken often, 10 minutes or until chicken is done. Remove chicken, and let stand 5 minutes. Slice and serve with cranberry mixture. Sprinkle with sesame seeds and green onions, if desired.