5-Ingredient Sticky Chicken Thighs
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 600 g chicken thigh fillets
- 1 tbsp. olive oil (this doesn't count as one of the 5 ingredients π€£)
- 2 garlic cloves, minced
- 3 shallots (or 1 red onion), finely chopped
- 30 ml balsamic vinegar
- 30 ml honey
Method
- Heat a pan to medium. Not too hot β we want golden brown, not burnt offerings.
- Season your chicken thighs with salt and pepper, because flavour is life.
- Fry them up! Add the olive oil to the pan, then the chicken. Cook until browned and cooked through (about 12-15 minutes). Donβt poke them too much β let them do their thing.
- Make it fragrant. Push the chicken to one side and add garlic and shallots. Let them sizzle for a minute or two until your kitchen smells amazing.
- The magic happens. Pour in the balsamic vinegar and honey. Stir everything together so that the chicken is fully coated in sticky goodness.
- Serve immediately with rice, potatoes, or straight from the pan with a fork. We wonβt judge.