Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs, cut into 2-inch pieces
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 1 tablespoon juniper berries, lightly crushed
- 4 cloves garlic, minced
- 2 large shallots, thinly sliced
- 1 teaspoon freshly ground black pepper
- 1/2 cup water
Instructions
- Step 1: In a large bowl, combine the chicken pieces with half of the minced garlic, half of the sliced shallots, half of the crushed juniper berries, and the black pepper. Mix well and let marinate for at least 15 minutes at room temperature.
- Step 2: Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the granulated sugar and cook, stirring occasionally, until it melts and turns into a deep amber caramel. Be careful not to burn it.
- Step 3: Immediately add the remaining minced garlic, sliced shallots, and crushed juniper berries to the caramel and stir quickly for about 30 seconds until fragrant. Add the marinated chicken pieces, skin-side down, and sear for 3-5 minutes until lightly browned.
- Step 4: Pour in the fish sauce and water. Stir to combine, bringing the liquid to a simmer. Cover the pot, reduce the heat to low, and let the chicken braise for 25-30 minutes, or until the chicken is tender and cooked through, stirring occasionally.
- Step 5: Uncover the pot, increase the heat to medium-high, and continue to cook for another 5-10 minutes, allowing the sauce to reduce and thicken to a glossy consistency. Serve hot with steamed rice.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, making it perfect for delightful future meals.
- To reheat, gently warm the chicken on the stovetop over low heat, adding a splash of water if the sauce has become too thick, or microwave in short bursts until heated through.
- Beyond the essential steamed rice, brighten your plate with a sprinkle of fresh cilantro, a squeeze of lime, or a side of quickly pickled carrots and daikon to cut through the richness.
- Master the caramel by watching it closely; it can turn from beautifully amber to bitter burnt in mere seconds, so have your aromatics ready to add immediately once it reaches the perfect color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American