Honey Garlic Braised Chicken

Italian cuisine in all varieties of the word is a frequent request in my household. Whether we're talking about my Pasta with Alfredo Sauce or my all-time favorite Savory Mozzarella Stuffed Pinwheels (a highly requested item from my children), we can eat Italian at least 2 if not 3 times a week easily. So when I was left with a ton of garlic on my hands, I wanted to make good use of it (I mean, have you seen the cost of garlic these days???) and began emptying out the refrigerator in hopes of whipping something together that could be equally as tasty.

Now, in all honesty, Honey Garlic Braised Chicken was not the first thing that came to mind when pairing garlic (actually, I was thinking more along the lines of a meat pie or a quick crockpot dish). Still, it was an off day, and I felt a bit creative and decided to just go with the flow. I had potatoes, carrots, and chicken thighs, which was enough to get the wheels turning. And boy did they turn.

For my new baking mamas, you're probably wondering, ‘what the heck is braised chicken‘? and I'm so glad you asked. ‘Braising‘ meat is a process of cooking at a low heat setting with a bit of liquid to enhance the flavor of both the meat and anything else you decide to add to it. A bit far-fetched, but think about how grits cook- after the water comes to a boil, you place the heat on low and allow the grits to soak in the liquid to give it flavor. Before it's completely done, you add your other spices and ingredients and grab your stretchy pants. Same with braising (including the stretchy pants). So whether you're using chicken stock or vegetable broth, covering the meat and allowing it to soak in all the juicy goodness will not only enhance your dish but leave your kitchen smelling heavenly.

But back to the recipe. For this dish, I decided that I didn't want the garlic to be as pronounced and strong as it is in Italian dishes. No, I wanted something milder, a bit more toned down, and thought the honey would do the trick. Pairing the honey with roasted garlic gives me Asian vibes, as the two are commonly used in Asian dishes, and as the boldness of the garlic built the flavor, I couldn't help myself and went on to add soy sauce, brown sugar, and baby carrots. The end result was a meal that almost didn't make it to the plate because my taste-testing started to seriously get out of hand.

The key to making this dish stand out with an even more robust flavor is to use olive oil instead of vegetable oil and make sure that you sear the chicken on both sides for a well-rounded effect. Pair it with your favorite veggies and a glass of wine, and it will indeed become a home staple (and maybe, just maybe, pair it with our Strawberry Almond Shortbread Thumbprint Cookies).

How did this dish work out for you? We would love to hear your thoughts!

Until next time!