Hot Honey Braised Chicken

Ingredients

• 3 chicken legs

• Salt

• Olive oil

• 6-8 mini potatoes, halved

• 1 large carrot, sliced into rounds

• 2 shallots, halved

• 1 parsnip, sliced into rounds

• 2 cloves of garlic

• 1 tbsp of thyme florettes

• 1 ½  cup of red wine

• 1 ½ cup chicken stock

• ½ cup Stingin’ Hot Honey

Method:

• Preheat the oven to 375 F.

• Salt chicken legs generously and sear in a large oven-safe pan over medium-high heat for 8-10 minutes or until browned.

• Flip and allow to cook on the other side for 5-6 minutes or until browned.

• Remove from the pan and add potatoes, carrots, parsnips and shallots cut side down. Let cook undisturbed for 4-5 minutes or until light caramelization is achieved. If your pan isn't quite large enough, brown veggies in batches.

• Add garlic, thyme, then deglaze with red wine. Allow to cook and reduce for 2-3 minutes to burn off the alcohol.

• Add chicken stock and Stingin’ Hot Honey. Let reduce by half.

• Nestle chicken legs back in the braising liquid and baste.

• Deposit pan into the oven for 10-15 minutes or until chicken is fully cooked through, basting half way through.

• Remove from the oven, baste one last time with reduced braising liquid.

• Plate and enjoy!