In case you missed my earlier posting, today is a grand, grand day. It’s Eat What You Want Day, and I want French food.
This chicken recipe is from one of my favorite French Recipe sites, The Everyday French Chef. In the years that I have been playing with her recipes, I have yet to try something I haven’t enjoyed. I’m not going to waste a lot of time chatting about the awesomeness of French Foods, we all know how good it is. I will say that not everything French involves heavy creams, butters or wines. This beautiful chicken dish is delicious simply because it’s so simple.
Poulet au Miel et au Thym (Chicken with Honey and Thyme)
2 free-range Chicken Quarters (drumstick and thigh)
2 free-range Chicken Breasts, boned
1 tablespoon plus 1 teaspoon Olive Oil
2 Garlic Cloves, finely minced
1 cup Water
a few sprigs of fresh Thyme
2 tablespoons Sage Honey
1/2 teaspoon Sea Salt
1/4 teaspoon ground Cumin
Freshly ground Black Pepper to taste
Additional Thyme for garnish
Note: If your chicken legs are whole quarters, separate the drumsticks and the thighs. Remove the wings from the breasts if necessary and reserve for another use. You may skin the breasts, or not, as you prefer. Slice the breasts into large pieces.
In a large skillet, heat one tablespoon olive oil to sizzling. Add the drumsticks and thighs and sauté over medium-high heat, turning occasionally, until golden brown, about 10 minutes. While the dark meat is cooking, mince the garlic and set aside.
Remove dark meat from the skillet and place on a dish. Add the breast pieces to the skillet. Sauté, turning occasionally, until golden brown, about 5 minutes. Remove to the dish.
In a heavy-bottomed pot, heat one teaspoon olive oil to sizzling. Add the minced garlic and stir-fry very briefly, about 30 seconds. Add the chicken pieces and stir briefly to reheat. Add the water, honey and thyme. Stir. Add the salt, cumin and pepper. Stir again.
Turn the heat down to medium-low. Place a lid over the pan, leaving a crack so that steam can escape. Cook 30-40 minutes until the chicken is tender.
Transfer chicken to a serving platter. Drizzle with any pan juices and garnish with a bundle of fresh Thyme just before serving.