Honey Glazed Chicken Thighs

by Matthias Schmitt

Sweet, moreish, tender chicken…


8 Chicken Thighs, boneless skinless
120 ml Dry Vermouth
15 g Clear Honey
Salt, Pepper
2 tbsp. Olive Oil
1 Lemon
2 tbsp. Parsley and Basil, chopped
1 tbsp Capers

Honey Glazed Chicken Thighs


Defrost the chicken thighs in a refrigerator overnight. Remove all packaging, rinse under cold running water and pat dry with kitchen paper.

Place with vermouth, honey and oil into a large bowl, season well with salt and pepper and mix until well distributed. Tip out onto a baking tray. Cook in a preheated oven at 200ºC/180ºC Fan/400°F/Gas 6 for 35-45 minutes, or until the juices run clear.

Remove from the oven and leave to rest for 5 minutes. Half the lemon and press the juice of 1 half over the chicken, cut the other half into slices and use as garnish. Before serving sprinkle with the herbs and capers.

Serve with mash potatoes and French beans.

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