Hot Honey Braised Chicken

By Team HoneyUpdated

This Hot Honey Braised Chicken is proof that simple ingredients can create unforgettable meals. Braised until fork-tender and finished with Halifax Hot Honey, every bite delivers comforting flavours with a touch of signature sweet heat.

Hot Honey Braised Chicken
  1. 1
    Recipe Information
    Prep Time
    15 minutes
    Cook Time
    35 minutes
    Total Time
    50 minutes
    Servings
    3–4
    Difficulty
    Medium
    Spice Level
    🌶️🌶️ Medium
  2. 2
    Ingredients
    • 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
  3. 3
    Method
    1. Preheat your oven to 375°F (190°C).
    2. Season the chicken legs generously with salt.
    3. Heat a large oven-safe skillet or braising pan over medium-high heat with a drizzle of olive oil.
    4. Sear the chicken legs for 8–10 minutes until deeply browned on the first side.
    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.
    6. Add the potatoes, carrots, parsnips, and shallots cut-side down to the pan.
    7. Cook undisturbed for 4–5 minutes, or until lightly caramelized. If necessary, work in batches to avoid overcrowding the pan.
    8. Add the garlic and thyme and cook for 1 minute until fragrant.
    9. Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pan.
    10. Allow the wine to simmer for 2–3 minutes to reduce slightly and cook off the alcohol.
    11. Pour in the chicken stock and stir in the Halifax Stingin' Hot Honey.
    12. Continue simmering until the braising liquid has reduced by approximately half.
    13. Return the chicken legs to the pan, nestling them into the vegetables and braising liquid.
    14. Spoon the sauce over the chicken to coat.
    15. Transfer the pan to the oven and roast for 10–15 minutes, or until the chicken is fully cooked through.
    16. Halfway through cooking, baste the chicken with the braising liquid.
    17. Remove from the oven and give the chicken one final baste with the reduced sauce.
    18. Serve immediately with the vegetables and pan sauce.

Featured in this recipe

Stingin' Hot Honey Original

Stingin' Hot Honey Original

$17.99