Sweet and Tangy Chicken

Sweet and Tangy Chicken

Today, we are making sweet and tangy chicken! Surprisingly, for as many steps as were in this recipe, there weren't too many mistakes. The chicken also turned out to be quite yummy! We would definitely make this recipe again! This recipe comes from Recipes for Repair - A Lyme Disease Cookbook by Gail and Laura Piazza. 

Ingredients:

2 Tbsp extra virgin olive oil

1 medium onion, chopped

4 large garlic cloves, peeled

2 large chicken breasts with skin and bones, cut in half

1/2 tsp sea salt

2 sprigs rosemary

2 sprigs thyme

2 Tbsp honey

3 Tbsp raw apple cider vinegar

3 Tbsp water or chicken stock

1 Tbsp mustard

1/2-1 cup of water (optional if chicken looks like it is becoming dry)

Instructions:

1. Preheat the oven to 400 degrees F.

2. Heat the oil in a heavy-bottomed frying pan over medium-high heat for about 2 minutes.

3. Add the onion and saute for 2 minutes.

4. Add the garlic and saute for 1 minute.

5. Remove the onion and garlic from the pan and reserve for later use.

6. Season the skin of the chicken with salt and pepper and add the chicken to the hot pan, skin side down. Cook for 3 minutes, or until browned. Then, turn the chicken and cook for 3 minutes.

7. Add the rosemary and thyme to the pan. (We didn't have sprigs, so we just used fresh rosemary and thyme.)

8. Combine the honey, vinegar, water or stock (just the 3 Tbsp here) and mustard, and stir the mixture into the chicken.

9. Return the onions and garlic to the pan and stir well.

10. Place the pan in the preheated oven and cook for 30 minutes. After 30 minutes, check to see if the sauce has become too thick and syrupy; if it has, stir in the remaining 1/2-1 cup water. (Our sauce was already very watery, so we did not add any more. We ended up using chicken thighs instead of chicken breasts and think that is why everything was so juicy!)

11. Turn the chicken breasts and cook for 15 minutes, or until the chicken is nicely browned.

12. Remove the rosemary and thyme sprigs. If the sauce is still too thick, stir in a little more water.

13. Place the chicken on a serving platter and top with the sauce.

This recipe was delicious! Our sauce was very watery and there was definitely no thickness to it, but I don't think that affected the taste at all. However, next time we will use chicken breasts instead of thighs and see if that makes a difference. Good luck and enjoy!

yours in health,

dr samantha boldt