Malt Vinegar Chicken

• Meat

  • 1/4 4 pounds chicken breast with, bone-in

• Produce

  • 1/2 Bay leaf
  • 8 sprigs Thyme, fresh

• Condiments

  • 2 tbsp Honey
  • 1/4 cup Molasses

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 cup Brown sugar, light
  • 1 1-inch piece Cinnamon stick
  • 1 tsp Fennel seeds
  • 1/3 cup Kosher salt plus more
  • 10 Peppercorns, whole black
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 cup Malt vinegar
  • 2 tbsp Vegetable oil

Found on framedcooks.com

Description

Ingredients

• ¾ cup malt vinegar
• ¼ cup molasses
• 2 tablespoons honey
• 1 teaspoon fennel seeds
• ¼ teaspoon crushed red pepper flakes
• 10 whole black peppercorns
• 1 1-inch piece of cinnamon stick
• ½ bay leaf
• ½ cup light brown sugar
• ⅓ cup kosher salt plus more for seasoning
• ¼ cup malt vinegar
• 8 sprigs fresh thyme
• 4 pounds chicken breast with bone-in, cut into quarters
• Freshly ground black pepper
• 2 tablespoons vegetable oil

Directions

• Combine all ingredients in a small heavy saucepan. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until glaze is thickened and reduced to ⅓ cup, 12–15 minutes. Strain into a small bowl.
• Stir sugar, ⅓ cup salt, vinegar, thyme, and 1 cup water in a large pot over medium heat until sugar dissolves.
• Transfer to a large bowl and add 6 cups of cold water. Add chicken, making sure it is fully submerged. Cover and refrigerate for at least 4 hours and up to overnight.
• When you are ready to bake the chicken, preheat oven to 425°. Line a rimmed baking sheet with foil
• Drain chicken and pat it dry with a paper towel. Season the chicken lightly with salt and pepper. Heat oil in a large heavy skillet over medium-high heat and cook the chicken until it is golden brown on all sides, about 8-10 minutes. You may have to do this in batches. As you take the chicken out the pan place it on the foil-lined baking sheet.
• Bake the chicken for 15 minutes and then baste with glaze. Continue to roast, basting again after 5 minutes. Bake the chicken for another 15 minutes and remove from the oven. Place a piece of foil lightly over the top and let the chicken rest for about 10 minutes, then serve.