Caramel Chicken

The perfect tan in a pan

The perfect tan in a pan

Serves 4 people


  • 4 x 200g chicken on the bone (2 tights and 2 wings) (£2.40)
  • Thyme
  • Herbes de Provence
  • Garlic granules
  • Salt & Pepper
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 fresh tomatoes (22p)

Total spend: Bought a whole chicken of 1.350kg for £3.50 for the full menu. It works at 30p per 100g of chicken. The breasts from this same chicken were used for the broccoli salad.

The tomato was bought in the supermarket at 69p per pack of 6. So, total spent for this recipe £2.62 or 0.66p person.

For the mains (poelee & Chicken) served in this whole menu cost £5.71 or 1.43 per person


Cut out the chicken wings and thighs from the main body, rinse the chicken and make some deep scoring on all the pieces.

Scored chicken

Scored chicken

Place them in a plastic bowl with lid and season with Thyme, garlic granules, herbs de Provence, salt and pepper. Rub all the seasoning well on each chicken piece then, cover and place in the fridge for at 30 minutes to 1 hour before frying.

Dice the tomatoes and set aside.

Once the chicken has absorbed the seasoning for 30 minutes + it is time to cooking it.

In a deep pan, heat 2 tablespoons of oil and add 1 teaspoon of plain regular sugar granules.

Caramel drops made in oil

Caramel drops made in oil

Stir continuously with a wooden spatula until the sugar turns golden.

As shown the picture right. Once the right colour is obtained, Immediate and carefully lay the chicken pieces at the bottom of the pan and allow 1 minute on each side for the skin to catch a colour and crisp a little a bit.

Once all the sides have been browned and coated with caramel, add about 100ml water to the chicken with the chopped tomatoes. Stir, season, and then cover to allow the chicken to cook through for about 20 – 25 minutes.

Coating the chicken with caramel

Coating the chicken with caramel

A big part of the water will have evaporated and there will only be a bit of juice left. Switch off the heat and leave to stand for about 5-10 minutes before serving.

The meat will be moist and firm with a perfect tan without being burnt and… Despite the sugar, it will not be sweet.

There is no real need for sauce with this as the poelee is already very moist.

Serve as suggested with a poelee of vegetables or, simply steamed vegetable or just French fries.


Poelee of vegetables with Caramel coated chicken

Poelee of vegetables with Caramel coated chicken


I hope you liked the menu. Feel free to make some suggestions and post comments. See the starters for this menu here and the dessert here.

Thank you for checking in!


Until next time…. somebody is bringing a Cuban dessert… on 8th August!


One thought on “Caramel Chicken

  1. Pingback: It is a French menu next! | Made By Hortense

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