Honey Garlic Chicken

Honey Garlic Chicken Easy 1 Pan Recipe

Broccoli slaw stir fried then tossed with a reduction of soy sauce with brown sugar. 

Author: The Squishy Monster

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 homemade chicken stock

Freshly chopped flat leaf parsley

Add Swanson® Flavor Boost® For More Flavor

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.

Cassis and Charlie brought home some mini pita rounds so I made a filling for them with left over chicken. I cut the recipe down from what is shown here. 

2 cups plain non-fat Greek yogurt

1 lemon, juiced

1 cloves garlic, super finely chopped

1 tablespoon chopped fresh dill

Kosher salt and freshly cracked black pepper to taste

For the Stuffed Pita

2 cup cooked shredded chicken

1/4 red onion, thinly sliced

1 ripe Hass avocado, sliced