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Sticky, Gooey Chicken
Alternative Ingredients are listed in Red
|4||Lg||Chicken Breasts (bone in, skin on)|
|8||Chicken Thighs (bone in, skin on)|
|French Spicy Tomato Dressing|
|2||oz||Onion Soup Mix|
|1/2||Sweet White Onion|
Finely chop, dice or grate the ½ onion, mince or press the 2 garlic cloves and mix with rest of ingredients (except chicken) in a sauce pan and simmer (low) while the chicken blanches (next step).
In image #4 below, instead of using a sauce pan you can see that I am using the baking dish that I will use to bake the final dish in. Be very careful if you are trying this with a ceramic, porcelain or even pyrex baking dish! The uneven heat of a stove top can crack such dishes. On the right side of this picture you can just make out the wooden handle of a diffuser I used to help avoid said danger. Saves time and cleanup, but risky.
Clean and trim chicken, place on a sheet pan with a cooling rack, skin side up, so that fat can drain over, through, and eventually away from the chicken (fig. 1). Blanch chicken this way for ½ hour at 375º (fig. 2). If this step is not done the sauce will stay runny and resist clinging to the chicken. Over a ½ cup of fat (fig. 3) was gleaned from these eight thighs during blanching.
Remove from rack and discard the fat. Reset the oven to 350º. Place ½ of the sauce in a 9x13 baking dish, place chicken breasts skin side down in the sauce and pour the rest of sauce over them. (fig. 5)
Place in the oven on the middle rack and cook for 10 minutes. Turn chicken over to skin side up and cook for another 10 minutes. Then baste chicken from the sauce in the bottom of the pan, and return to oven for another 10 minutes. For a total of 30 minutes. (fig. 6) If your chicken isn't deliciously brown by now simply add more 10 minute cook-and-baste cycles until you are satisfied.
Remove from oven, baste chicken one more time, and let rest for another 10 minutes before serving.
(I would highly recommend lining your sheet pan if you don't want a permanent, golden brown, patina)