malorimaeva

I'm just a girl...

Who has decided to write a blog, instead of taking over all of my group texts to talk about the things I'm into.

Hot Honey Chicken with Fried Bread and Raddichio

Hot Honey Chicken with Fried Bread and Raddichio

Bon appetit is my favorite magazine. I read it cover to cover every month and even if I don't end up cooking anything from the pages, I still walk away feeling incredibly inspired by gorgeous photography, cheeky commentary, and the overall design of their spreads. Visually, that magazine is executed flawlessly. I can't get enough of it.

Sometimes I get a few months behind on my magazines (oops) so last weekend I sat down and read through three of them in one sitting. I pulled out a few pages for my menu this week and whipped up this hot honey chicken recipe and it's honestly all I can think about now. It was sooooo easy and delicious and totally filling even though I wasn't sure if it would be.

I'll give you the magic below because I know clicking things is really a struggle. Also because I couldn't find endives so my meal was sliiiiiiiiightly different from the OG recipe.

Hot Honey Chicken with Fried Bread and Raddichio

Hot Honey Chicken with Fried Bread and Raddichio

adapted out of necessity from the magical minds over at Bon Appetit

ingredients:

  • 1 garlic clove, finely grated
  • 2 Tbsp. fresh lemon juice, divided
  • 4 skin-on, bone-in chicken thighs
  • Kosher salt
  • ¼ cup honey
  • 1 small fresno chile, thinly sliced into rounds
  • 2 Tbsp. extra-virgin olive oil
  • 2 ½"-thick slices of bread
  • 1 small raddichio (I used a little less than half of mine)

make it:

Preheat oven to 450°. Mix garlic and 1 Tbsp. lemon juice in a medium bowl to combine. Pat chicken thighs dry with paper towels and place in bowl. Season with salt and toss to coat. Let chicken marinate anywhere from 20 minutes to an hour. I let them sit for about 40 minutes because I was wasting away to nothing and needed to eat ASAP.

While your chicken is busy soaking in its lemon bath - bring honey and chile to a bare simmer in a small skillet over medium-low. Basically when the honey goes from its regular gooey consistency to more of a water-like viscosity, you're in good shape. Sit this aside.

Next, bust out your cast iron skillet (If you don't have one I can't help you. You're a lost cause.) and drizzle your oil into it. Place your chicken thighs in it, skin side down, and turn your stove on to medium high heat.

I know I give you endless shit about cooking in a pan that isn't already hot but this is an exception to the rule. According to my homies at BA, starting this in a cold pan helps all the juices and fats render at the perfect rate and if the end result of this dish isn't proof that they're correct I don't know what is.

SO! Cook until your chicken is golden brown underneath, about 8-10 minutes. Your house will immediately smell incredible and your dog will know something great is happening. Move the skillet to the oven and bake the chicken until it's cooked all the way through, about 15-20 more minutes. When it's done, move the chicken to a plate but keep your skillet with all the juices for the next step.

Place skillet with juices over medium heat and add bread. Fry bread until nicely toasted and golden brown, about 2 minutes per side. Sit the finished bread on a paper towel to drain some of the excess fat.

Place your sliced raddichio in a bowl and mix it up with 1tbsp. of lemon juice and a hearty dose of pan drippings. Finish that off with a pinch of salt (this could come from you joyfully weeping into the bowl over how incredible everything smells).

Finally, load everything up on a plate and drizzle your hot honey over everything. For me, the honey was a litttttttle bit on the spicy side so if you can't handle the heat, get out of the kitchen. Or, use less honey... Whatever works best for your life. I'm not here to judge.

"Should"

"Should"

Yucca Valley is for Lovers

Yucca Valley is for Lovers