Friday, January 30, 2015

Sweet & Sticky Garlic Chile Chicken With Parmesan Roasted Potatoes

Listen up guys.  Listen carefully.  Because I don't want emails or comments telling me that I was misleading, or a bad influence, or enabler blah blah blah.  Listen. This is not a healthy recipe.  It won't help you with your New Year's resolutions, it won't help you ditch those last 5 pounds, it will not help you fit in to that little black dress.  But guys.  Are you listening?  It's really. good.  Like really good.  

I wholeheartedly admit that I cringed a little while making this dinner.  I may have literally choked back some guilt.  I generally cook healthy(ish) meals.  I don't usually use butter, or a ton of sugar.  But tonight I threw caution to the wind and said screw it!  Full fat butter?  Check!  White sugar and brown sugar?  Check!  High sodium content?  Check check check!!!

On the plus side, this was a quick meal to throw together, it used very few ingredients, and it was a winner with the family.  So who cares if we have to eat salads for the next few days?!?

Enjoy!!







Garlic Chile Chicken Legs
2 T veg oil
10 chicken legs
4 garlic cloves chopped
3/4 c white vinegar
1/2 c soy sauce
3 T red pepper flakes (I like things spicy - you can add more or your less based on your taste)
1/4 c white sugar
1/2 c brown sugar
1 c chicken stock
 



In a large saucepan, heat oil over medium-high. Add chicken, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Meanwhile mix remaining ingredients in a bowl and set aside.  Transfer chicken to a plate.  Discard all but 1 tablespoon oil from pan. Add garlic vinegar mixture to pan. Bring to a boil, then reduce heat to low, and add the chicken legs back in.  Cook, covered, for about 15 minutes. Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes. Serve with Parmesan roasted potatoes - recipe below.

Parmesan Roasted Potatoes


4-5 white potatoes, washed thoroughly and sliced into 1" slices
1 T garlic powder
1/4 c butter melted
3/4 c chicken stock
2-4 T Parmesan cheese grated
black pepper

Preheat oven to 425.  Place sliced potatoes into an 8" baking pan.  Melt butter in a microwave safe bowl for about 40 seconds.  Add garlic powder, and chicken stock.  Pour over potatoes and toss lightly to combine.  Put in oven and set times for 15 minutes.  At the 15 minute mark, toss the potatoes to ensure they are getting coated in all of that buttery goodness.  Put back in oven for another 15 minutes.  Remove, sprinkle evenly with Parmesan, and give those babies another 10 minutes to brown up.  Remove, top with black pepper, and serve with your chicken legs.

I promise will try to get some healthier recipes on here soon.  No promises.  Life is too short!