Caramelized chicken

Ingredients:

• 8 chicken thighs with skin and bones
• 2 tablespoons unsalted butter
• 0.5 cup dark brown sugar
• 8 cloves garlic, crushed
• 2.5 cm ginger root, finely chopped
• 1/3 tbsp. rice vinegar
• 1/4 cup fish sauce
• 1/4 cup lightly salted soy sauce
• 1 tbsp coconut or vegetable oil
• White rice, for serving

Preparation:

1. Preheat oven to 200°C.
2. In a small saucepan, melt the butter over medium-high heat. Add the brown sugar and cook, stirring constantly, until melted, 2-3 minutes. Add the garlic and ginger and cook, stirring constantly, for another 1-2 minutes. Add the vinegar, fish sauce, and soy sauce. Bring to a gentle simmer and simmer for about 5 minutes. Remove from heat.
3. Pat the chicken dry thoroughly with paper towels. Season both sides with salt and black pepper.
4. Heat a large oven-safe skillet over high heat until very hot. Add the vegetable oil. Place the chicken in the skillet, skin-side down, and let it brown, without turning, for about 4 minutes. Transfer the chicken to a plate and increase the heat to medium-high. Add the caramel mixture and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
5. Return the chicken to the pan, skin-side up. Transfer the pan to the oven and bake, basting the chicken with the sauce halfway through, until cooked through, about 20 minutes. For a crispier crust, place the chicken under the broiler and broil for about 2 minutes. Serve the chicken over white rice with the sauce.