This recipe calls for 4 staples that I keep on hand. Honey, lemon juice, parsley and soy sauce. Because I keep them on hand I have found many dishes that calls for those ingredients. These items are easily found at local stores in small inexpensive sizes. I store the lemon juice in the refrigerator after it has been open. Since I drink ice tea during the summer months. I like lemon and honey for my tea. Even though you have to maintain a frugal kitchen you will find these pantry staples important to make cheap meals sing with flavor.
Chicken thighs are the least expensive cut of chicken you can buy. It is great for braising and stewing because it holds up in the process better than other parts of the chicken. Thighs are my first choice when I am trying to stretch a dollar. I always buy them with the skin on and bone in. There is no reason to pay more for skinless and boneless thighs unless you have a dietary need to do so. The bones and skin add a deeper chicken flavor to the dish.
Honey glazed chicken is made by braising the chicken until it is tender. Then making a honey lemon sauce in the same pan where the meat was braised. You will enjoy it because it is simple and it tastes wonderful.
Honey Glazed Chicken Thighs
Ingredients:
- 4 chicken thighs with skin
- seasoned flour for dredging chicken
- 2 tablespoon Oil
- 4 tablespoons honey
- 4 tablespoons lemon juice
- 4 tablespoons soy sauce
- pinch cayenne pepper
- 1 teaspoon dried parsley
- water
Directions:
You start out by rolling cleaned thighs in seasoned flour. Placing them in a hot dutch oven that has a little oil in it to brown the thighs on both sides. Now you add water up to inch deep to braise the chicken. To braise you bring the water to a boil and place a tight lid on the pot. Reduce the heat to low and simmer for 30 minutes checking often to add a little more water if needed. During that time you can put together the rest of the meal. The thigh should be tender. You remove the thighs from the pan and add honey, lemon juice, soy sauce, cayenne pepper, and parsley the ingredients to make the honey glaze. Stir and place chicken back in pan. Let sauce reduce and glaze the chicken for a few minutes. The chicken will be ready to serve.
Momoe's Cupboard 
Reblogged this on saywhatumean2say and commented:
Sounds good as always…..
~~dru~~
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It is fast and cheap. I hope you have been well? I am way behind I probably have a dozen post yet to do that I have material for. The next one up is baked chocolate rice pudding. You can sub the sugar with what sweetener you use; Any how the pudding is to die for because I thought I would dump some of those dried cherries I have in it. I made 3 batches today of the pudding. 2 to share and one for me. I still have a 2 gal. bucket of rice to use.
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I’m a big fan of lemon chicken and love this version with the addition of soy sauce.
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I’m making a version of this tonight, so opened your blog post! No flour dredging for me, and I added sriracha hot sauce and some hoisin sauce to the glaze along with the soy and honey. So, so good!
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There is lots of additions you can do with this basic recipe. I use hoisin sauce too. I keep it simple because some of my readers I know from a food bank that I am a client at. I test everything out sometimes more than once to get it right on a very basic level. This level of cooking doesn’t get much attention like it did in the 1930’s and WWII.
Thanks for commenting. It is always great when someone adds to the information.
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I love cooking with honey when preparing chicken, the flavours really go together 😀
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I buy the chicken thighs simply because I prefer the sweeter dark meat. This recipe sounds great – I’ve printed it out.
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Thanks for your comment. You are the first one to let me know that the recipe prints out. I wasn’t sure if my coding was working well. I still have more older recipes to add the printing option. It takes a while to update all of them.
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Actually, when I clicked on print, it was only going to print out the words in the box. What I did was highlight the entire recipe, right click my mouse and hit Print.
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I was thinking how delicious this sounds and would be lovely served on a bed of rice, then I saw your comment about your bucket of rice and giggled.
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I retired on a very limited income and depend on the local food bank system to get me through the month. I am not alone many of the regulars on food day are just like me. We have fun talking about all the rice. dried beans and bran flakes we have right now. None of us have to worry about constipation that plague old people. LOL…The buckets are food service containers like the 5 gal. buckets you can buy at the hardware that has lids but only smaller. My daughter salvaged them from work.for me because they always threw them away. They are great to store flour, sugar and other staples in. I have them stacked up in my kitchen corner.
Thanks for your comment.
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Sadly, your situation is a common theme in our country. I am glad you have a food pantry nearby to help make ends meet. Seniors around here get “tired” of the chicken that gets donated by the Poultry plants in the area. This recipe is one to be shared. I admire your attitude and ability to come up with delicious recipes. Going to share your post on FB with a couple of gals I know who struggle to put food on the table that is healthy and tasty!.
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You are amazing with your thrifty cooking ideas. We do not have a large food budget and I am getting many great ideas from you!
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Thank you,
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