Living La Vida Loca ~ Honey & Fig Balsamic Glazed Chicken Thighs
Nov 29, 2010 at 23:57 
I know, I know! You're trying to figure out why in the world I would pass along a fowl-related recipe after all that turkey you just consumed. And you're thinking if you serve up chicken to the family tonight they just might have you committed, right? I hear ya. I have to admit, I thought long and hard about passing along this recipe after all those turkey leftovers. But really, it's this glaze that is too good to pass up. It's sweet, smooth, and ridiculously rich. Use it tonight to perk up those last few pieces of leftover turkey if you like. If that won't work and you're not ready for chicken on the table just yet, then drizzle the glaze over some sauteed veggies just to shake things up a bit around the dinner table. You might even get a round of applause. It's that's good. Best of all it's easy. Not to mention with Thanksgiving behind us it's time to start thinking about what dishes you'll have lined up for the coming holidays! Hope this glaze helps.
I'll be honest with you, too, about chicken. Hubby and I eat a lot of it, but I don't usually eat the skin. This skin though is hard to resist. It comes out of the oven so crispy it crackles. I can't figure out why I haven't made something this good and this easy before? What's great though is the skin pops right off the meat if you don't want it, leaving you with chicken meat that is glistening, moist and flavorful. Oh sure, I got a little more fat than I'd like to cooking the chicken with the skin on, but some nights you just live La Vida Loca!
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Honey-Balsamic Chicken Thighs
Poor Girl Gourmet
What You'll Need:
4 bone-in, skin-on chicken thighs, approx. 1.5 Lbs
Kosher Salt
Freshly Ground Pepper
Honey-Balsamic Glaze
2 Tablespoons extra virgin olive oil
1/4 Cup Honey
2 Tablespoons balsamic vinegar of your choice (I used an aged fig balsamic)
What You'll Do
. Preheat Oven to 375 degrees
. Place chicken thighs, skin side up, in a small roasting pan (I used a glass baking dish). Season the thighs with salt and pepper. Bake the thighs until the skin is crispy and the juices run clear when the thighs are pierced with a fork, 40 to 45 minuntes.
. While the chicken roasts, combine the olive oil, honey, vinegar, and garlic. Bring to a simmer over medium heat and simmer gently, stirring occasionally, until the sauce is thickened slightly, 5 to 7 minutes. Remove from the heat, add salt and pepper to taste, and let stand for 5 minutes to allow for thickening.
. Once chicken is done, baste each thigh with the glaze and serve.
Poor Girl Gourmet Tip (I followed this tip and it works beautifully!)
Measure the oil in a liquid measure first, pour it into the pan before heating, then add the honey to the same measuring cup. The coating from the oil allows the honey to slide out of the measure easily.
Reader Comments (1)
this is a cookbook i really want - just love the concept of eating well without spending a fortune at the grocery store!! not to mention that this recipe looks to die for! WOO!