Chicken Thighs with Honey

And just when you thought you have done it all when it comes to cooking chicken, along comes another GREAT recipe to try, and this is no exception!

This is not your typical sweet and sour recipe that offers death-by-sour and tastes like a sauce out of a bottle from your local supermarket.  It is well balanced with low acidity and sweetness, allowing the natural flavours of the chicken to come out, so I don't even call it a sweet and sour chicken, which it is in essence.

I love to cook with chicken thighs, they punch flavour and are juicy, but you can also use legs if you prefer. I also tend to remove the skin, as we are pretty much trying to keep an eye on the waistline. Besides, the saying goes, "you are what you eat" and I don't feel like being skin right now.

Easy to prepare, this recipe is ideal for a quick mid-week dinner with a side salad.

Chicken Thighs with Honey

Serves 2 

500g chicken thighs, no skin
2 cloves garlic, small chop
1 tsp salt
1/2 tsp black pepper
1 red onion, thinly sliced
1 cup dry white wine
1 bay leaf
1 cinnamon stick
1 tsp honey
2 tbsp butter

Preheat over to 220'C.  Pat chicken dry with kitchen towel and then toss with garlic, salt and pepper in a bowl and set aside.

In a saucepan saute onions for 5 min in a little oil to caramelise.  Add wine, bay leaf, cinnamon and a pinch of salt and cook for a 15 min until onions are most and liquid has evaporated.  Remove the bay leaf and cinnamon stick.  Mix in the honey and butter and stir through.

Place chicken in an oven proof dish and spoon onion mixture over it making sure all is covered well. Bake for about 25 min or until no longer pink and onions have beautifully caramelised.

Enjoy as always ...
~   Michelle ~