Sweet-Soy Braising Sauce:
1/3 cup soy sauce (Kikkoman is a brand I like)
1/3 tight-packed cup brown sugar, or to taste
1/4 cup each balsamic vinegar and cider vinegar
1/4 cup dry sherry
10 large garlic cloves, minced
1/2 teaspoon each ground allspice, cinnamon, ginger, cloves, and black pepper
1 to 3 tablespoon sriracha sauce, or other hot sauce
Chicken and Vegetables
4 pound chicken, split down the back and butterflied
1 medium onion, cut into bite-sized chunks
2 large sweet red peppers cut into bite-sized chunks
1. Preheat the oven to 400ºF. and cover a large shallow pan (a half sheet pan is what I use) with heavy-duty foil. In a medium bowl blend together all the sauce ingredients and taste for sweet/tart balance.
2. Spread out the chicken on the pan, skin side up and scatter the vegetables around it. Pour the sauce over everything, turning the vegetables to coat them.
3. Roast 10 minutes and turn the heat down to 325ºF. Roast, basting often with the pan juices, for another hour, or until the center of the breast reads 165ºF.
4. Pull the pan from the oven. If serving now, place the chicken and vegetables on a serving platter. Intensify the sauce's flavors by pouring it into a 12-inch skillet. Skim off some of the fat, then boil it down until you have medium sized shiny bubbles. Pour over the chicken and serve, or refrigerate.
From The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, 2008.
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