This is a family favourite. I've been cooking this for years, and everyone loves it, friends always ask for the recipe. Enjoy!
Chicken with Honey & Five Spice
This recipe is quick and easy and everyone loves it! For it to work make sure you reduce the wine & honey to a lovely sticky consistency before adding the stock.
Chicken thighs are best for this because they don't dry out, but if you are using chicken breasts just reduce the time so that the chicken is cooked, but not dry. I use skinless thighs, either with bone in or out, whichever you prefer (my children don't like eating off the bone so without is easier! but it works with both).
We usually eat with rice, but if you can't get hold of rice, roast potatoes are good too. And whatever veg you like.
Chicken thighs, skin removed. 2 or 3 thighs per person
couple of tablespoons of five spice (you need enough to sprinkle over the chicken, so it'll depend on how much chicken you are using)
Salt & pepper
1 onion sliced
5cm piece of ginger (optional, if you have it!)
Glass of white wine
4 or 5 tablespoons of honey
500ml of chicken stock
You'll need a large pan, I usually use a casserole dish.
Sprinkle the raw chicken with five spice, salt and pepper on both sides.
Heat a couple of tablespoons of oil in a casserole, or other large dish over a medium high heat. Add the chicken and brown on both sides then remove.
Turn the heat down slightly and add the onion to the pan, cook until soft.
Add the grated ginger, if using.
Add the white wine & honey. I have learnt THIS BIT MAKES OR BREAKS THE DISH!......reduce to a sticky consistency while stiring so it doesn't burn.
Add the chicken stock and stir to mix, heat until it starts to simmer.
Return the chicken to the pan and cook for around 30 minutes for thighs (you'll want to cook for less time if you are using chicken breast). If the thighs are bone in the chicken will pull away easily when it's cooked.
You can reduce the sauce to a consistency that you like, or add a bit of cornflour if you want it thicker.