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One-pan summer-style chicken
One-pan summer-style chicken
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Honey-glazed chicken, a crowd-pleasing favorite.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 6 large chicken thigh cutlets, skin on, trimmed
  • 2 small carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 red capsicum, finely chopped
  • 1 large garlic clove, finely chopped
  • 20.00 ml coriander seeds
  • 2 dried bay leaves
  • 125.00 ml white wine vinegar
  • 82.50 gm dry white wine
  • 5 sprigs fresh thyme
  • 28.60 gm honey
  • Steamed couscous, to serve
  • Lemon wedges, to serve
  • Fresh coriander, to serve
Instructions:
  • Preheat your oven to 200°C (180°C fan-forced).
  • In a large flameproof casserole dish, heat half of the oil over medium-high heat. Brown chicken on each side for about 5 minutes. Transfer chicken to a plate.
  • In a pan, heat the remaining oil over medium-high heat. Sauté onion, carrot, celery, and capsicum, stirring occasionally until vegetables are just tender (about 8 to 10 minutes). Add garlic, coriander seeds, and bay leaves; cook and stir for 1 minute until fragrant. Pour in vinegar, wine, and 1⁄2 cup water, bring to a simmer. Place the chicken back in the pan, add thyme, season, cover, and bake for 25 minutes.
  • Uncover the dish. Spoon sauce over chicken. Drizzle with honey. Bake for 25 minutes or until chicken is golden and cooked. Serve with couscous, lemon wedges, and fresh coriander.

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