Cuckoo for chicken in 2016

By Rose Reisman ​Forget KFC - fried chicken has made quite the comeback in the past few years, becoming a mainstay on many menus in the city.  Perhaps it’s due to the rising beef prices or the desire for great chefs to elevate the status of fried chicken.  It's no surprise that the indulgent Rose and Sons (the original spot opened by Toronto restaurant king Anthony Rose, who has 5 establishments under his belt) offers up a bucket of the crispy stuff for sharing. Make sure you’re bringing company if you’re ordering the Fried Chicken Dinner – you’ll be served 10 pieces of buttermilk fried chicken with coleslaw, dill cucumbers, French fries alongside Alabama white BBQ sauce. Homestyle comfort food without restraint is the name of the game at Rose and Sons! For a unique and flavourful chicken recipe you can make at home, try my Caramel Chicken recipe.  It may not be fried, but it’s still delicious!

Serves 4 2 lb boneless skinless chicken thighs 3 Tbsp flour 12 large garlic cloves ½ cup brown sugar 1/3 cup rice wine vinegar 1 Tbsp minced ginger 1 ¼ cup chicken broth 1/3 cup soy sauce 2 green onions thinly sliced

1. Dust chicken with flour. In a large skillet sprayed with vegetable oil, brown chicken for 2 minutes per side.  Remove chicken from pan.
2. Add garlic cloves and sauté until browned. Add ¾ cup water to pan, add sugar and cook for about 4 minutes until mixture thickens. Add vinegar, ginger, broth, soy sauce and chicken. Simmer for 10 minutes just until chicken is cooked.  Remove chicken and continue cooking sauce until thick enough to coat a spoon.
3. Spoon over chicken and garnish with green onions.

Nutritional Information per Serving Calories 430 Fat 8.9g Saturated Fat 2.3g Cholesterol 188mg Sodium 935mg Carbohydrates 39g Fibre 0g Protein 44.9g