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Crispy Chicken Thighs with Honey |
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| Serves 4 |
Prep 15 mins |
Cooking 35 mins |
Easy |
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Ingredients |
8 chicken thighs
2 tbsp cornflour
3 tbsp butter
1 tbsp olive oil
1 onion, peeled and sliced
1kg large potatoes, cubed
2 tbsp fresh thyme, chopped, + extra to garnish
60g honey
100ml of chicken stock
salt and black pepper
salad to serve
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In a bowl, coat the chicken
thighs with the cornflour. Heat a large non-stick frying
pan on the hob, then add the butter and oil until
sizzling. Add the chicken thighs, skin down. This may have
to be done in 2 batches. Fry for 3 - 4 mins on each side
until golden, then transfer to a plate and set aside.
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Add the onion to the pan once
it has cooled down, then sauté for 4 mins. Add the
potatoes and fry, stirring for 5 mins.
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Return the chicken to the pan,
mix through the thyme and honey, and add the stock.
Season, then cook for 10 - 15 mins, until the chicken is
completely cooked through. If you cover the pan, the skin
will go soggy, but if leaving the pan uncovered you have
to watch the liquid does not evaporate or the potatoes
will burn. Serve with peas or a salad, garnished
with the extra thyme.
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DAILY
DINNERS 
