Chicken, honey? Sure, but it's Honey Chicken.

One night, a few months ago, just when I started shooting almost every meal I made for this here site, my friend came to dinner.

She is a lovely tiny woman. But she can eat. Which is just the kind of friends I love to have. When she arrived, I realized I hadn't come up with a main dish. There were some chicken thighs in the fridge, so I started there. As I thought about what else I had in the house, I came across some fresh oregano and sherry vinegar. The recipe began to form in my head, all I needed was some lemon and a bit of honey and we were off and cooking.

It's a simple affair, if a little messy. I started by heating a pan to super hot, added some oil and salt and put the chicken thighs in skin side down. The fat splatters, so be ready for a little bit of cleanup. The extra step of searing these on the stove top before baking them makes the skin come out super crisp and delicious.

The key to this dish is the combination of the honey, sherry vinegar and oregano. You add these just before the chicken goes into a hot oven for 15 to 20 minutes. And let me tell you, the chicken comes out moist, a little sweet, and very tender. I served it with some roasted brussels sprouts and a quinoa salad. Most delicious.

This past weekend, I found myself with some chicken thighs and recreated the dish for my daughter. She ate two pieces and asked that I save the others for her dinner the next night. A hit, if I do say so myself, and a dish that is so quick to make, I can do it on a weeknight while helping with homework.

So if you are asked "Chicken, honey?" I hope that you respond "Sure, but it's Honey Chicken."

Honey Chicken with Oregano and Sherry Vinegar

makes 4 portions

Ingredients

• 4 Chicken thighs, skin-on and with bones
• 4 Tbsps Olive Oil
• A pinch of Salt
• 3 sprigs fresh Oregano (or 1 tsp Dried Oregano)
• 3/4 cup Sherry Vinegar (Red Wine Vinegar works here, or just some leftover White Wine is good, too)
• 2 Tbsps Honey (I like the dark amber kind)

Method:

1. Preheat the oven to 425 degrees.
2. Heat up a large non-reactive skillet over high heat.
3. Put the olive oil and salt in the pan once it is super hot (technical term).
4. Place the chicken thighs in the pan, skin-side down.
5. Cook for 3 to 4 minutes until the skin starts to curl up on the edges.
6. Turn the thighs over. Cook for 1 minute more.
7. Turn off the heat. Add the sherry vinegar.
8. Turn the heat back on and cook for 2 minutes.
9. Add the honey, turn off the heat and put the pan in the preheated oven.
10. Bake on the top rack of the oven for 15 to 20 minutes until the chicken juice runs clear.
11. Remove from the oven, let rest for 5 minutes, and then dig in.

Winner, Chicken Dinner.

We ate lots of chicken growing up, but Gran Fran got hers from a butcher. A nice, old place, run by a bunch of (as I recall her saying) good looking German men. They'd always give me a mini hot dog while they got our order together.

The quality of the meat Gran Fran bought (and still does) raised all of us with the taste for only the best. She generally stuck to chicken breasts, sometimes legs if there was frying going on, or whole chickens for roasting.

As an adult, therefore, Chicken thighs were a revelation to me. I get the feeling that using Chicken thighs vs some fancier part of the chicken, ranked up there with buying inferior meat products, in Gran Fran's world. Because the flavor and moistness of thighs is sooooo good, I am straying from the Gran Fran and using Chicken thighs a lot.

The recipe featured here only takes about 30 minutes to marinate, saute and then bake, so it's an excellent weeknight meal. I made it for a friend, and served my daughter (remember Ms Iz?) some of the leftovers. Being somewhat cautious about sauces and flavors, I worried Ms Iz would not eat it. But, to my joy, she loved it and has asked me to make it again.

Goes to show, I should probably make the 12 year old eat more sauces....

Chicken Thighs with Oregano, Honey, Mustard and Lemon

• 8 chicken thighs
• 2 tbsps Honey
• 1 tbsp Mustard
• 1/2 cup Olive Oil, plus more for sauteeing
• Juice of 1 Lemon
• 2 cloves Garlic, sliced thinly
• 1/4 tsp Dried Oregano
• Salt and Pepper to taste
• 1/4 cup White Wine or Dry Vermouth

Method

• In a large non-reactive(!) bowl, place honey, mustard, olive oil, one half of the lemon juice and a pinch of salt. 
• Stir until all ingredients are mixed well.
• Add chicken thighs. Using your hands, thoroughly cover the chicken with the marinade.
• Set aside for five minutes (if you have more time, you can let it sit for as long as you'd like).
• Preheat oven to 425 degrees.
• Once chicken has marinated for as long as you have, heat a large ovenproof skillet over high heat.
• Add oil when the pan is good and hot.
• Place chicken thighs skin side down onto pan. Pour remaining marinade over chicken.
• Do not disturb them for five to eight minutes, until you see the side of the skin curling up a bit.
• Move thighs to one side of pan, add garlic slices and quickly turn over the thighs to rest on top of the garlic.
• Squeeze remaining one half lemon juice over top of the chicken.
• Remove pan from flame.
• Add white wine or vermouth, trying to pour it underneath the chicken, so as to not soak the skin side.
• Sprinkle oregano, salt and pepper over the chicken.
• Place pan in preheated oven and bake for twelve more minutes, until meat is cooked through and juices run clear.

Enjoy!