These next few weeks are going to be very busy for most people. There's always a need for quick, and simple entrees that you can put together in a jiffy, and that don't cost a bomb to put together.
Quick and easy has to be better than a ready meal. You can have this delicious chicken dish on the table in about 20 minutes, so that's not bad at all.
I always have chicken thighs and breasts in the freezer. There is no reason you couldn't use boneless breasts for this.
I always have chicken thighs and breasts in the freezer. There is no reason you couldn't use boneless breasts for this.
Just know that they will cook a lot quicker, so you may have to remove them and keep them warm while you thicken the sauce up. Breasts cook in about half the time.
I am kind of partial to thighs though . . . they are quite flavorful and inexpensive, and they always come up tender and moist.
The sauce for this is simple. Just honey, lemon and chicken broth, cooked down to a sticky glaze, and while the chicken is cooking you can cook some bulgar (cracked wheat) which is not only healthy but goes perfectly with the chicken, adding extra fibre to the meal and a touch of nuttiness.
Honey . . . lemon . . . chicken . . . bulgar . . . simple, easy and tasty. All you need is a vegetable or salad on the side and dinners ready!
*Sticky Honey and Lemon Chicken*
serves 4
Printable Recipe
Fast and delicious.
8 boneless skinless chicken thigh portions
a knob of butter
flour to dust
the grated zest and juice of one lemon
300ml of hot chicken stock (1 1/4 cups)
100g of clear runny honey (1/4 cup)
salt and pepper to taste
150g of bulgar wheat (about 3/4 cup)
2 TBS chopped flat leaf parsley
Season the chicken pieces to taste and dust with flour, shaking off any excess. Heat the butter in a frying pan until it begins to foam. Add the chicken thighs and cook over medium heat until nicely browned on both sides about 5 minutes. Stir the lemon juice, half of the zest and the honey into the chicken stock. Pour this around the chicken pieces. Bring to the boil and then reduce to a quick simmer. Cook, flipping the pieces over now and then until cooked through and the sauce has thickened, about 20 minutes. While the chicken is cooking add the bulgar into a saucepan of lightly salted boiling water. Simmer until tender, about 15 minutes. Drain well, pressing out any excess water. Stir in the flat leaf parsley and season to taste. Divide between 4 heated plates and top each serving with two chicken thighs and some of the sauce. spooned over top. Sprinkle with the remaining lemon zest to garnish. Green beans are nice with this.
I am kind of partial to thighs though . . . they are quite flavorful and inexpensive, and they always come up tender and moist.
The sauce for this is simple. Just honey, lemon and chicken broth, cooked down to a sticky glaze, and while the chicken is cooking you can cook some bulgar (cracked wheat) which is not only healthy but goes perfectly with the chicken, adding extra fibre to the meal and a touch of nuttiness.
Honey . . . lemon . . . chicken . . . bulgar . . . simple, easy and tasty. All you need is a vegetable or salad on the side and dinners ready!
*Sticky Honey and Lemon Chicken*
serves 4
Printable Recipe
Fast and delicious.
8 boneless skinless chicken thigh portions
a knob of butter
flour to dust
the grated zest and juice of one lemon
300ml of hot chicken stock (1 1/4 cups)
100g of clear runny honey (1/4 cup)
salt and pepper to taste
150g of bulgar wheat (about 3/4 cup)
2 TBS chopped flat leaf parsley
Season the chicken pieces to taste and dust with flour, shaking off any excess. Heat the butter in a frying pan until it begins to foam. Add the chicken thighs and cook over medium heat until nicely browned on both sides about 5 minutes. Stir the lemon juice, half of the zest and the honey into the chicken stock. Pour this around the chicken pieces. Bring to the boil and then reduce to a quick simmer. Cook, flipping the pieces over now and then until cooked through and the sauce has thickened, about 20 minutes. While the chicken is cooking add the bulgar into a saucepan of lightly salted boiling water. Simmer until tender, about 15 minutes. Drain well, pressing out any excess water. Stir in the flat leaf parsley and season to taste. Divide between 4 heated plates and top each serving with two chicken thighs and some of the sauce. spooned over top. Sprinkle with the remaining lemon zest to garnish. Green beans are nice with this.
This looks so delicious, Marie--and you're right--this time of year we need quick & easy--but delicious, most of all! Your recipes are always just divine, my friend!
ReplyDeleteWishing you the most wonderful first week of December & sending SO much love your way!
Julie
I have a recipe very similar to this that i haven't made for years. It was so tasty too ... thanks for the reminder. Yours looks fab.
ReplyDeletethat looks lovely - I've tried a few chicken and lemon recipes but I think this is the simplest I've seen. Will give it a try at the weekend
ReplyDeleteThis was lovely, and so easy! Thank you sharing it with us! One question: you say to add half the zest to the stock. What happens with the other half? I just put it all in together and it was so nice and lemony.
ReplyDeleteYou sprinkle it on the chicken at the end Melissza. I am happy that you enjoyed it! xo
DeleteThank you! I can see it written there now :) I'm making this again now as it was a huge hit with my fussy 3 year old (and with my 1 year old, but she'll eat anything).
DeleteOh how lovely Melissza. I wish I still had wee ones to cook for. Enjoy them while you can! Xo
Delete