Frango à Cachaça (Brazilian Cachaça Chicken)

Method

1. 1
   • chicken thigh 1 kg
   • cachaca 5⅓ tbsp
   • garlic 4
   • lime 1
   • black pepper 1 tsp

   Marinate the chicken — In a large bowl, combine the chicken thigh pieces with half the cachaca, the lime juice, minced garlic and black pepper. Cover and marinate in the refrigerator.

   ⏱30 min
2. 2
   • olive oil 2 tbsp
   • onion 1

   Soften the onion — Heat the olive oil in a large heavy pot or skillet over medium-high heat. Add the sliced onion and cook until softened and lightly golden.

   ⏱5 min
3. 3
   • chicken thigh 1 kg
   • salt to taste

   Brown the chicken — Remove the chicken from the marinade, pat dry, and add to the pot in batches, browning on all sides. Season with salt.

   ⏱10 min
4. 4
   • chicken thigh 1 kg
   • cachaca 5⅓ tbsp

   Deglaze with cachaça — Return all the chicken to the pot. Carefully pour in the remaining cachaca and let it simmer briefly so the alcohol cooks off, scraping up any browned bits from the bottom.

   ⏱3 min
5. 5
   • chicken thigh 1 kg
   • honey 1 tbsp
   • butter 2 tbsp

   Simmer with honey and butter — Stir in the honey, add the butter, and simmer uncovered over low heat until the chicken is cooked through and the sauce has thickened slightly.

   ⏱15 min
6. 6
   • fresh parsley 2 tbsp
   • salt to taste

   Season and serve hot — Taste and adjust the salt, sprinkle with chopped parsley, and serve hot.