Braised Chicken With Lemon and Honey

photo by Baby Kato




- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 5⁄8 kg whole chickens, cut into 8 pieces
- 1 red onion, sliced
- 12 whole garlic cloves, peeled
- 1 lemon, cut into chunks
- 3⁄4 cup chicken stock
- 1⁄2 cup honey
- fresh oregano leaves
directions
- In a large, deep frypan over high heat, add oil and chicken. Cook chicken, turning only once, for approximately 5-8 minutes until golden brown. Remove chicken to a plate and set aside. Reducing heat to medium, add onion and cook for 1 minute than add garlic and cook for another minute.
- Return chicken to pan, add the lemon, chicken stock and honey. Reduce heat to medium-low, place cover on pan and simmer for approximately 20 minutes or until the chicken is cooked through.
- Preheat broiler. Increase heat to medium and simmer sauce, uncovered, for 5-8 minutes to thicken. Place chicken under a hot broiler for 3-4 minutes until crisp. Place chicken on serving platter, top with sauce and fresh oregano leaves.
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Reviews
-
So good! I felt doubtful about the flavor combination at first, but the flavors blended beautifully. I used homemade vegetable stock instead of the chicken stock and chicken cutlets instead of the whole chicken. I put the cutlets in a loaf pan and pressed them down to cover them completely with the onions, sauce, etc.--they came out so moist and flavorful!
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Awesome recipe Lauralie41. The flavor of this chicken dish is devine. Sweet, savory, tart and tangy. The chicken was tender and moist, perfectly cooked, with a lovely velvety sauce. I like that all the flavors complimented one another. I used frozen, boneless chicken breasts, they worked beautifully in this tasty dish. We enjoyed the chicken served with Jalapeno mashed potatoes and fried Mexican corn.for a wonderful meal. Thanks for sharing a recipe that I will make again. Made for Fearless Red Dragons - ZWT8 - Australia.
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Tweaks
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So good! I felt doubtful about the flavor combination at first, but the flavors blended beautifully. I used homemade vegetable stock instead of the chicken stock and chicken cutlets instead of the whole chicken. I put the cutlets in a loaf pan and pressed them down to cover them completely with the onions, sauce, etc.--they came out so moist and flavorful!
RECIPE SUBMITTED BY
lauralie41
United States