This chicken was so quick and easy. It has a yummy sweet and sour taste. You can cook it in a crockpot or bake it in the oven for an hour at 350.
These are so yummy!
1 lb, carrots, peeled and sliced
Put the carrots in a large skillet and add:
1/4 cup butter
3 Tablespoons brown sugar
Salt and Pepper
Stir and cook until the butter is melted. Cover and cook for 15 minutes. Stir and add 1-2 Tablespoons of white vinegar. Stir and cook until thickened and browned.
This recipe has been in my "to make" file for a long time. So long, in fact, that I don't remember where I got it. But it is a good one! I was so glad I made it. It's economical, easy, and delicious. This one's a keeper!
Garlic Brown Sugar Chicken Thighs
8 bone-in, skin-on chicken thighs
Salt and Pepper
3 Tablespoons butter
4 cloves garlic, minced
1/4- 1/2 cup packed brown sugar
1 T. honey
1/2 tsp. oregano
1/4 tsp thyme
1/4 tsp. basil
Preheat oven to 400
Season chicken with salt and pepper. Melt 2 T. butter in a large oven-proof skillet over medium heat. Add the chicken, skin-side down, and sear until brown- 2-3 minutes per side. Remove the chicken to a plate.
Melt 1 T. butter in the same skillet, stirring to loosen the browned bits. Add garlic. Cook and stir until fragrant, about 30 seconds. Stir in brown sugar, honey, and spices. Turn off the heat and return the chicken to the skillet, skin-side down.
Put the skillet in the oven and roast in the oven until chicken is no longer pink and the juices run clear. It should take 25-40 minutes. 165 degrees.
Drizzle the pan sauce over the chicken to serve.
