Monday, 13 August 2012

Balsamic Honey Chicken

Sometimes I just want chicken. Not usually my first choice, and I very rarely order it in restaurants, but every now and then only chicken will do. I love the blank canvas it provides, the simplicity of it, the comfort factor of it and the endless possibilities it presents.

Often my notion for chicken is born out of a desire to make a side dish that simply wouldn't go with anything more complex (you know, too much going on on one plate and all that).

This recipe was the result of exactly that. I wanted to make a couscous salad... with feta, lemon, sun dried tomatoes, roasted red onion and cucumber. With all that going on, it seemed only right to keep the protein simple... ish.

Balsamic Honey Caramelised Chicken
Serves 2

4 chicken portions (we used 2 thighs and two drumsticks)
2 tblspns balsamic vinegar
2 tblspns honey
1 sprig thyme, leaves only
1 tbslpn olive oil
Salt and pepper, to season

1) Heat the oil in a large saucepan over a medium heat.

2) Add the chicken and cover the saucepan with a lid. Cook for 16-18 minutes, turning regularly. Drain off any excess fat as often as necessary.

3) Combine the honey, balsamic and thyme leaves, then drizzle over the chicken making sure it's evenly coated.

4) Cook for a further two minutes, turning regularly. You want it to caramelise, but be careful not to let it burn!

5) Serve with a crisp glass of white wine, and your chosen side dish (I'll give you the details of my couscous salad tomorrow, just in case).

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