Chicken

Balsamic and Honey Glazed Chicken

So I was standing there….with a pack of chicken thighs and no clue what to do with them

As my wife might say, we need a dinner pill sometimes

Then a thought started to form, maybe some kind of balsamic marinade

No…No..Not quite right

Maybe a balsamic glaze

 Sounding better, almost there

I got it, a balsamic and honey glaze!  We have some fantastic local honey and now I know what I’m going to do with it!

I have a pack of 8 bone in thighs, that I’m going to skin and trim the fat off of (legs would work as well)

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Once your chicken is cleaned, sprinkle each thigh with everyday seasoning of kosher salt, ground black pepper, garlic powder and onion powder

 I also like to give them each a sprinkle of smoked paprika

Preheat your oven to 350 F

Heat about 3-4 tablespoons of extra virgin olive oil in an oven proof pan until just starting to smoke

Place your chicken in the pan seasoned side down

Sprinkle the other side with a little more salt and pepper

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Sear for 6-8 minutes, or until a nice crust forms

Flip and cook about 2-3 minutes more

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I add 1/2 cup of dry white wine (like a chardonnay) to the pan and let it steam up

Then I put the chicken into the oven for 15 minutes

Let’s work on the glaze

You will need 3/4 cup of honey, 1/4 cup of balsamic vinegar, 1 tablespoon of dijon mustard and 1 tablespoon of rosemary

Place all of it in a bowl and whisk to combine

I then blended this to break up the rosemary and meld the flavors

After the first 15 minutes of cooking, flip your chicken and start basting

Cook another 5-6 minutes, flip again and baste, cook another 10-12 minutes or until a thermometer reads 170-175 F

Remove from the oven, take your chicken out of the pan and let rest 10 minutes

Place the pan on a burner and heat to boiling, whisk and reduce the pan juices

Give your chicken a final glazing from this reduced sauce

Balsamic Chicken

Enjoy!!!

Simply Sundays! ~ Balsamic and Honey Glazed Chicken

  • Servings: 4-8
  • Time: Prep 15 Min Cook 40 Min
  • Difficulty: Medium
  • Print

Ingredients

8 bone in chicken thighs (or legs)

4 tablespoons of olive oil

kosher salt

ground black pepper

garlic powder

onion powder

smoked paprika

1/2 cup dry white wine (chardonnay)

For the glaze

3/4 cup of honey

1/4 cup of balsamic vinegar

1 tablespoon of dijon mustard

1 tablespoon of rosemary

Directions

Preheat your oven to 350 F

Skin and trim the fat off of your chicken.  Sprinkle each thigh with everyday seasoning of kosher salt, ground black pepper, garlic powder and onion powder.   I also like to give them each a sprinkle of smoked paprika

Heat about 3-4 tablespoons of extra virgin olive oil in an oven proof pan until just starting to smoke.  Place your chicken in the pan seasoned side down.  Sprinkle the other side with a little more salt and pepper

Sear for 6-8 minutes, or until a nice crust forms.  Flip and cook about 2-3 minutes more. I add 1/2 cup of dry white wine (like a chardonnay) to the pan and let it steam up.  Then I put the chicken into the oven for 15 minutes

Blend together 3/4 cup of honey, 1/4 cup of balsamic vinegar, 1 tablespoon of dijon mustard and 1 tablespoon of rosemary

After the first 15 minutes of cooking, flip your chicken and start basting.  Cook another 5-6 minutes, flip again and baste, cook another 10-12 minutes or until a thermometer reads 170-175 F.  Remove from the oven, take your chicken out of the pan and let rest 10 minutes

Place the pan on a burner and heat to boiling, whisk and reduce the pan juices.  Give your chicken a final glazing from this reduced sauce

Tools used in this recipe

Lodge Cast Iron Pan

Lodge Cast Iron Round Griddle

Wilton Cyclone Whisk

© Simply Sundays 2016
All rights reserved

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