What a hit this was! Super easy, using one oven-safe frying pan/skillet.  I had NO leftovers.  My husband’s comment was, “you can make this again!”.  My children ate happily and kept asking for more.

Preheat oven at 350℉

Heat some olive oil in the skillet, sauté for 1 minute

• 1 onion, cut into slices

Add and continue to sauté for 6 minutes

• 6-8 chicken thighs, cut up in small to medium bite-size chunks

In a bowl, mix together:

• 2 cups chicken broth
• 1/4 cup liquid honey
• Grated rind of one lemon
• Squeezed juice of that one lemon

Add this liquid mixture into the sauteed chicken thighs and onions.

Continue sautéing on medium for 10 mins.

Sprinkle on top of the chicken and sauce,

• 1 Tablespoon white sugar

Place skillet into the preheated oven and cook for another 10-15 mins until lightly browned on top.

During this time, prepare the side-dishes.  I served this with buttered egg noodles and steamed cauliflower.

Would be lovely with:

• Steamed white rice or coconut rice with broccoli
• Mashed potatoes and steamed peas & carrots

Here is my Grandma’s secret to making sure we ate up all our carrots (not that her little garden carrots weren’t sweet enough!).  I found my Grandma’s little recipe book!  A treasure it is.  Like a memory journal as dinner at our Grandparents was always a weekly joy.

This is an easy glaze to make to toss any steamed vegetable in but what I remember was the lovely pretty glazed orange carrots!  Be adventurous cut the carrots in shapes, try long julienne style carrots, carrot wedges or  mini-carrots.  Make veggies fun to eat and delicious.

Combine in a saucepan:

• 2 Tablespooons brown sugar
• 2 Tablespoon butter
• 1 tablespoon white corn syrup

Add carrots and heat until carrots are all glazed.

• Season with salt and pepper
• Garnish with chopped parsley

Perfect for about 2 cups of carrots (diced, chopped, slivered, wedged, shaped etc.)

Today was one of those days I just didn’t feel like cooking.  But our lunch wasn’t the best in my books and it is cold outside.  I felt the children needed something warm, tasty and nutritious so to fill their tummies.  I often buy a large Costco (Sam’s in USA) package of skinless chicken thighs and divided them up into little ziplock freezer packs of 6-8 thighs.  These packages are frozen ready to pull out on days like these.

• 6-8 fresh or thawed chicken thighs
• Splash of Olive oil

In an oven safe skillet, lightly brown the chicken thighs in olive oil.  Then add into skillet:

• 1/2 onion sliced or diced

In a small bowl, mix:

• 1/2 cup honey
• 3/4 cup chicken broth
• a splash or two of white wine you have left over (if any)
• squeeze of lemon
• 2 tsp minced garlic (I use the ready to use jarred or tubed garlic)
• 1 Tbsp minced fresh garlic/ or 2 tsp dry ground garlic
• Sprinkle of salt and pepper

Pour this over the chicken and onions and place skillet into a preheated 325 degree oven.

Bake for about 25 mins.

This is super on fluffy rice or egg noodles.  The sauce is yummy and the chicken is tender.  Can be cut up into small bites for little ones and mashed with fork for babies to numb on.

This is super for a quiet family dinner but it also can be a dish that you can serve with company.  Doll-it-up with some freshly chopped cilantro, italian parsley and add a lovely slice of fresh pineapple with the rice.  Check out the watermelon salad here on the Get Messy Blog…this would be perfect side for this dish as well!