Lemon Honey Chicken

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1/4 cup white wine

3 tablespoons tomato paste

3 tablespoons honey

2 tablespoons lemon juice (save the rinds to zest)

1/2 teaspoon salt

700 grams boneless skin-on chicken thighs

Salt

Black pepper

2 tablespoons all-purpose flour

1 tablespoon olive oil

5 grams garlic (1 large clove, minced)

Directions

Whisk the white wine, tomato paste, honey, lemon juice, and salt together to make the sauce.

Generously salt and pepper the chicken and then dust with the flour.

Heat a frying pan over medium heat until hot, and then add the olive oil, garlic, and chicken skin-side down. Fry until the skin is golden brown and crisp. Flip and brown the other side.

Drain off any excess oil with a paper towel and then add the sauce. Cover and turn down the heat to maintain a simmer until the chicken is cooked through (7-8 minutes)

When the chicken is cooked, remove the lid and turn up the heat to reduce the sauce. Flip the chicken repeatedly until the sauce is caramelized around the outside of the chicken.

Plate the chicken and zest some lemon zest on top to garnish.

Nutrition

• Calories: 443 kcal
• Total Fat: 28 g
• Saturated Fat: 7 g
• Cholesterol: 145 mg
• Sodium: 501 mg
• Total Carbohydrate: 19 g
• Total Sugars: 14 g
• Protein: 25 g