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Hot Honey Braised Chicken

From the initial strategy to the successful launch of the online store, we follow a detailed 5-step process that ensures the end result. Each stage is executed carefully, achieving results that exceed expectations.

1

Ingredients

  • 3 chicken legs
  • Salt
  • 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 chicken legs
  • Salt
  • 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
2

Method

  1. Preheat the oven to 375 F.
  2. Salt chicken legs generously and sear in a large oven-safe pan over medium-high heat for 8-10 minutes or until browned.
  3. Flip and allow to cook on the other side for 5-6 minutes or until browned.
  4. Remove from the pan and add potatoes, carrots, parsnips and shallots cut side down. Let cook undisturbed for 4-5 minutes or until light caramelization is achieved. If your pan isn't quite large enough, brown veggies in batches.
  5. Add garlic, thyme, then deglaze with red wine. Allow to cook and reduce for 2-3 minutes to burn off the alcohol.
  6. Add chicken stock and Stingin’ Hot Honey. Let reduce by half.
  7. Nestle chicken legs back in the braising liquid and baste.
  8. Deposit pan into the oven for 10-15 minutes or until chicken is fully cooked through, basting half way through.
  9. Remove from the oven, baste one last time with reduced braising liquid.
  10. Plate and enjoy!
  1. Preheat the oven to 375 F.
  2. Salt chicken legs generously and sear in a large oven-safe pan over medium-high heat for 8-10 minutes or until browned.
  3. Flip and allow to cook on the other side for 5-6 minutes or until browned.
  4. Remove from the pan and add potatoes, carrots, parsnips and shallots cut side down. Let cook undisturbed for 4-5 minutes or until light caramelization is achieved. If your pan isn't quite large enough, brown veggies in batches.
  5. Add garlic, thyme, then deglaze with red wine. Allow to cook and reduce for 2-3 minutes to burn off the alcohol.
  6. Add chicken stock and Stingin’ Hot Honey. Let reduce by half.
  7. Nestle chicken legs back in the braising liquid and baste.
  8. Deposit pan into the oven for 10-15 minutes or until chicken is fully cooked through, basting half way through.
  9. Remove from the oven, baste one last time with reduced braising liquid.
  10. Plate and enjoy!
SHOP THE FEATURED HONEY