YIELD: Makes 4 servings
• 1 tsp olive oil
• 3 tbsp butter separated
• 1 lb chicken thighs boneless and
skinless, cut into bite size pieces
• Salt and pepper
• 2.5 tbsp honey
• 1 large garlic clove minced
• 1.5 tbsp cider vinegar
1. Heat oil and 1 tbsp butter in a large non stick skillet over high heat.
2. When the butter is melted, add the chicken. Sprinkle with salt and pepper, then cook until it changes
from pink to white.
3. Add remaining ingredients. Bring to a simmer and turn the chicken to coat in the sauce until it is golden
4. Once the chicken is browned all over, remove from heat. Pile chicken onto mashed potato, and drizzle
with a bit of the sauce in the pan. Garnish with parsley if desired!
Finely chopped parsley
YIELD: Makes 6 servings
• 6 chicken thighs, bone in or out, with or
• Salt and pepper, to season
• 2 teaspoons garlic powder, to season
• 6 cloves garlic, crushed
• 1/3 cup honey
• 1/4 cup water (or chicken broth)
• 2 tablespoons rice wine vinegar (or
apple cider vinegar, or any white
• 1 tablespoon soy sauce
1. Season chicken with salt, pepper and garlic powder; set aside.
2. Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until
golden and cooked through.
FOR BONE IN THIGHS:
1. Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is
cooked through, while turning every 5 minutes until done. Alternatively, see notes for oven method.
2. Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.
1. When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with
skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water,
vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down
and thicken slightly (about 3-4 minutes).
2. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.