• Andrew BeauChamp

Honey Chili Braised Chicken


Here is one of my new recipes for chicken, it will work great with Chicken legs or thighs - enjoy.


2 lbs of either Chicken Legs or thighs, bone-in, skin-on

1 cup of unsalted homemade chicken stock

1 large jalapeno, of 2 small ones, chopped and seeds removed

1/4 cup of raw honey

1/4 cup of apple cider vinegar

2 tablespoons of olive oil

Everyday Seasoning - Trader Joes

or

Salt and pepper to taste


Clean and pat dry the chicken, then season with the everyday seasoning, coating on all sides. Let sit at room temp for 20 minutes.


Place a large deep skillet that can hold all the chicken without crowding, over medium-high heat, add olive oil, coat the bottom of the skillet. Once shimmering add chicken skin side down and cook undisturbed for at least 15 minutes to crisp up the skin.


Turn the chicken over, add a few tablespoons of water to the skillet, and the jalapeno around the chicken. Once the water has evaporated, add chicken stock, lower heat to medium, and cook chicken until cooked through and is about 165 degrees. The chicken stock should be almost gone.


Remove chicken and place on a platter and tent with foil.


Now add the vinegar and honey to the skillet and saute for about a minute. Remove from heat and drizzle over the chicken, place the remaining sauce in small bowls and serve.

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