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Instructions |
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brown chicken in 2 tablespoons evoo, 5 minutes on each side. remove from pan.
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cook onions, thyme, honey and minced garlic in 2 more tablespoons evoo. season with salt and pepper. cook for about 20-30 minutes, really brown.
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add cider vinegar, scraping up any brown bits on bottom of pan. add the chicken stock and bring to a boil.
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return chicken to pan, cover and cook for 15 minutes or so. remove chicken to plate and bring sauce to a boil, cook until it thickens up a bit. serve chicken with sauce on top or put chicken back in pan.
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| Serving
Suggestions |
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serve on top of mashed potatoes with a little dijon mustard stirred in!
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Originally Submitted
10/23/2007
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