How to make an easy and delicious 1 pan meal of tender, juicy chicken. Delicious savory flavors of honey and garlic, cooked in its own silky sauce. Perfect served over rice, pasta, potatoes or veggies. Simple and satisfying.
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Ingredients
Chicken: 2 quarters and 2 breasts, skin on/bone-in, at room temperature
2 crushed garlic cloves
Oil, kosher salt, freshly cracked black pepper
1 onion, chopped
2 garlic cloves, chopped
2 tb unsalted butter
1 tb unbleached flour
1 tb soy sauce
1 tb honey
1 c warm chicken stock
Freshly chopped flat leaf parsley
Instructions
Rinse and pat each chicken piece dry. Carefully peel back the skin and stuff each piece with crushed garlic. 2 cloves should be distributed evenly.
Oil, salt and pepper the chicken.
In a skillet glazed with oil, lay each piece skin side down. Take care not to over crowd the pan and only flip once when it becomes golden brown.
Brown the other side as well. The purpose is not to cook the chicken here but to develop a golden crust. Take each piece out and set it aside.
In the chicken drippings, toss around the chopped garlic and onions. Salt and pepper. Take out and set aside.
Melt the butter and slowly sprinkle in the flour. Mix well to prevent lumps. Cook out the raw flour taste for a couple minutes then tip in the soy and honey.
Slowly pour in the chicken stock. Mix, mix, mix.
When the sauce begins to thicken slightly, return everything back to the pan and transfer it to the oven set at 350. Braise for 30-45 minutes or until the internal temperature reads 170.
ABOUT THE SQUISHY MONSTER
Step by step fun and instructional cooking videos that are short and to the point. Here, you’ll find everything from cupcakes to traditional Korean food and everything in between. Everything is from scratch, and I’m always here to help!
