Sally’s Kitchen & Stuff

For this recipe, you will need a large saucepan and a roasting pan with a lid.

Ingredients - serves 4
8 Chicken Thighs (you can use legs, breasts … any meaty part)
1 small bag of parisianne potaotes
1 Red Onion, chopped
1 head of garlic
4 TBSP Honey
2 TBSP EVO (extra virgin olive oil)
1 TBSP salt
2 1/2 cups mushrooms, chunked (cut into quarters. Leave the stems on)
1 can of chicken broth
1 cup of cream (I use 18%. You can go as low as 2%…skim is not recommended - the sauce won’t thicken.)

Instructions
Pre-heat oven to 400 degrees fehrenheit.

Steam the potatoes until JUST tender. Don’t overcook it! To check for tenderness, stick a fork in the potato. If it meets no resistance, it’s cooked.

In a large skillet, caramelize onions on medium heat with olive oil. Peel, crush and chop the garlic. In a cup, mix honey, chicken broth, and cream. Add mushrooms and honey mixture to onions. Let simmer, half covered, until mushrooms are wilted.

Pour half of the mushroom mixture into a roasting pan. Add chicken in 1 layer - if the chicken doesn’t fit, get a bigger roasting pan or use less chicken. Pour the rest of the mixture on top of the chicken, spread the garlic, and lay the potatoes evenly along the top. Put a lid on it, and put it in the oven for about 25 minutes. After 25 minutes, take it out, take the lid off, and test. If juices run clear (not pink), it’s cooked.

It should come out moist, tender, and full of yummy flavour. I like to pour the sauce back into the pan to thicken it a little with a bit of flour, but at dinner parties I like to bring the whole roasting pan to the table. It stays HOT until the end of the meal, and the potatoes soak up a lot of the sauce when it’s in the oven. YUM. You can also prep this ahead of time, leave it in the roasting pan until it’s ready, or leave the leftovers in the pan and shrimk wrap it. The next day just throw it back into the oven and reheat @ 300 with the lid on.

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