Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 3–4

Difficulty: Medium

Spice Level: 🌶️ Mild

• 3 chicken legs
• Salt, to taste
• Olive oil
• 6-8 mini potatoes, halved
• 1 large carrot, sliced into rounds
• 2 shallots, halved
• 1 parsnip, sliced into rounds
• 2 cloves of garlic
• 1 tbsp of thyme florettes
• 1 ½  cup of red wine
• 1 ½ cup chicken stock
• ½ cup Stingin’ Hot Honey

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken legs generously with salt.

Step 3

Heat a large oven-safe skillet or braising pan over medium-high heat with a drizzle of olive oil.

Step 4

Sear the chicken legs for 8–10 minutes until deeply browned on the first side.

Step 5

Flip and cook for an additional 5–6 minutes until browned on the second side. Remove the chicken from the pan and set aside.

Step 6

Add the potatoes, carrots, parsnips, and shallots cut-side down to the pan.

Step 7

Cook undisturbed for 4–5 minutes, or until lightly caramelized. If necessary, work in batches to avoid overcrowding the pan.

Step 8

Add the garlic and thyme and cook for 1 minute until fragrant.

Step 9

Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pan.

Step 10

Allow the wine to simmer for 2–3 minutes to reduce slightly and cook off the alcohol.

Step 11

Pour in the chicken stock and stir in the Halifax Stingin' Hot Honey.

Step 12

Continue simmering until the braising liquid has reduced by approximately half.

Step 13

Return the chicken legs to the pan, nestling them into the vegetables and braising liquid.

Step 14

Spoon the sauce over the chicken to coat.

Step 15

Transfer the pan to the oven and roast for 10–15 minutes, or until the chicken is fully cooked through.

Step 16

Halfway through cooking, baste the chicken with the braising liquid.

Step 17

Remove from the oven and give the chicken one final baste with the reduced sauce.

Step 18

Serve immediately with the vegetables and pan sauce.