Glazed sweet & spicy chicken

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Posted: Friday, September 14, 2018 6:00 am

I can probably count on one hand the number of times the hubby has called me by my first name the past 19.5 years.

He usually opts for either “Pook Bear” or “Honey,” which is sweet of him. (Or “Lady,” – but in more of a “Move it, LADY” kind of way.)

The hubby typically reserves my first name for more serious situations. For example, I’m pretty sure he included my actual name in our wedding vows, although I can’t recall for certain. He’ll also use it to maintain a professional distance; he sometimes ends up covering meetings that I attend, and I doubt he’s comfortable addressing me as “Pook Bear” at a public meeting.

And, of course, there are those rare situations where using my name is designed to get my immediate attention.

Such was the case the other day when I was making this dish. I had started simmering and reducing the recipe’s sauce, which is sort of similar to the process of making caramel; you bring the sauce to a boil so it can thicken, and once it bubbles, the sugary mixture can climb the sides of the pan pretty rapidly.

I left the hubby in the kitchen to trim the chicken while I wandered into the dining room to grab some linens for my food photos. I was casually debating between place mats when the hubby screamed, “ALYSSA!”

I ran into the kitchen, where my simmering pot of sauce had suddenly escalated into a mess of Sriracha-flavored lava, which flowed over the sides of my saucepan, burning into a stinky, smoky mess on my ceramic cooktop.

Oops.

I made a second batch of sauce while attempting to air out the kitchen and get the chicken into the oven ASAP so the house would smell like roasting chicken instead of charred sugar.

You can either brown the chicken and then move it to a baking dish, or use an ovenproof skillet and take the chicken directly from stovetop to oven.

Either way, keep an eye on your sauce.

For the recipe, see the Banner's online or print edition.

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