I was disappointed to learn that butterscotch is not actually made with Scotch.
I hope you don't think I let that deter me. While I would have preferred a nice highland single malt to make this glaze, I made do with the Cutty Sark that was readily available and have no complaints.
I have mentioned before how awesome chicken thighs are. They are both tastier and cheaper than breasts, and they make this dish work fabulously. The glaze adds a nice bit of flavor to the skin.
- 6 chicken thighs, bone in and skin on
- 2 medium to large onions, finely chopped
- 6 carrots, peeled and cut into bite-size chunks
- 6 cloves garlic, peeled
- 2 cups (give or take) chicken stock
- 3-4 sprigs thyme
- 1 bay leaf
- 2 ounces (maybe a little more) scotch
- Salt and pepper to taste
Preheat the oven to 375
Pat the thighs dry and season well with salt and pepper. Brown them in some of the butter and set aside.
Sweat the onions in the chicken drippings, deglazing in some of the stock, and add the garlic, carrots, thyme and bay leaf.
Return the chicken to the pot with enough stock to come halfway to two-thirds of the way up the sides of the thighs. Bring to a boil and place in the oven, UNCOVERED, for 90 minutes.
At around the 70 minute mark, combine the scotch with a good-size knob of butter in a saucepan and cook until it becomes a sticky goo, then brush it over the skin of the thighs and leave them in the oven for the remainder of the cooking time.
Serve the chicken with the carrots and potatoes and enjoy.
Tomorrow: Belhaven bread