Sitting at home treating neverending symptoms meant that I was trying everything in the book. I took over-the-counter cold tablets, nasal washes, cough medicine, cough drops, and the occasional attempt at more natural remedies. One of my favorite treatments was to sip a cup of tea made from ginger and lemon and sweetened with honey. It's a very tasty combination for sure.
Imagine my pleasant surprise when sitting at home reading through my favorite food blogs when I saw this post from the lovely Bellini Valli. Sitting there on her blog was a recipe for fried chicken flavored with some of the very flavors I used to soothe myself when sick. If I enjoyed a cup of ginger tea with lemon and honey, why had I not thought to use those flavors in other recipes?
Then and there I made plans to steal the idea! My apologies to Val.
I used whole chicken pieces and instead of marinating, coating, and frying, I simmered them in my ginger-honey-lemon sauce. I didn't use any other ingredients. I kept it simple (not always easy for me) and tried not to overdo the lemons.
I was too lazy to plate these up and photograph them properly, so I showed them cooking in the pan, making them look like a dozen other chicken recipes on this blog. Still I like to think the way the honey created a lovely glaze is visible.
Ginger Lemon and Honey Chicken
- 2-3 pounds bone-in, skin on, chicken pieces (I used breasts and thighs, but use what you like)
- Salt and pepper for sprinkling
- 1 Tbl grated fresh giner
- Zest of one lemon
- 2 tsp fresh lemon juice
- 2 Tbl honey
- 1 cup chicken broth
- 2 Tbl olive oil
- 1 Tbl butter
Combine lemon juice, zest, honey, and stock. Pour into pan and deglaze, scraping up the browned bits from the bottom. Bring to a boil and boil one minute. Reduce to a simmer and return chicken to the pan. Simmer an addition 30 minutes, or until cooked through and glazed with the sauce.