This one actually turned out pretty tasty! My husband found it on Pinterest and sent it to me. The recipe for the chicken is here http://rasamalaysia.com/brown-butter-honey-garlic-chicken/2/ and the potatoes are here http://rasamalaysia.com/garlic-chive-butter-roasted-potatoes/2/.
Start by preheating your oven to 40 degrees. Rinse about 1 lb of baby potatoes and set aside to dry. Mince 4 cloves of garlic, 3 tbsp chives (I used green onion because I’m cheap), and pull out your salt, pepper, cayenne, and Parmesan cheese (the powder kind). For the chicken, you will need 1 lb chicken thighs (recipe calls for skin on, but I used skinless and they worked too), about 1 tbsp of parsley chopped for garnish, 4 more cloves of garlic minced (you can do this after you start the potatoes if you use a cool gadget like me), and 1 lemon halved and sliced. You will also need 4 tbsp honey, 1/3 C chicken broth, and 1 tbsp apple cider vinegar, and unsalted butter (4 tbsp for the potatoes and 2 tbsp for the sauce, and 2 tbsp for the broccoli).
Put 4 tbsp of unsalted butter in a medium bowl and microwave about 30 seconds to 1 minute till it’s melted. Add 4 cloves of garlic minced, 3 tbsp chopped chives (or green onions), 1/4 tsp salt, 1/4 tsp pepper (or more to taste), and 1 tbsp Parmesan cheese. Whisk to combine, then toss the potatoes in the butter mixture. Pour into a medium cast iron skillet, cover with foil, then bake at 400 degrees for 30 minutes (some of our potatoes were larger, so next time I would probably bump that up by about 5-10 minutes).
While that is cooking, prepare the chicken. Season both sides with salt and pepper. In a small bowl, whisk together 4 tbsp honey, 1 tbsp apple cider vinegar, 1/3 C chicken broth, 3 dashes of cayenne pepper, and sat and pepper to taste, then set aside. When there is about 20 minutes or so left on the potatoes, heat a medium skillet (cast iron preferred), over medium high heat. Add the chicken (skin side down if you have skin on) and cook till a. Ice golden brown. Flip and cook the second side till it it golden brown.
While those are cooking, cut up your broccoli (I did 2 small crowns) and put in a Tupperware steamer with a splash of water and 2 tbsp of butter. Cover and put in the microwave and wait to start it.
Once the chicken is browned, remove to a plate. Wipe out the fat left in the skillet, then back to the heat. Add 2 tbsp butter to the skillet and let it foam up and start to brown slightly (here is where the browned butter part of the title comes in), but careful not to burn it. Add the 4 additional cloves is minced garlic and cook for about 10 seconds. Put the chicken back in the skillet, then top with the sauce you set aside earlier. Lower the heat to a simmer and let cook, turning the chicken sporadically to coat it in the yummy sauce, and continue cooking till the chicken is cooked through (about the same time left on the potatoes if you get lucky like me).
When there is about 3 minutes left on the potatoes, start the microwave for 3 minutes. Check your chicken to be sure it is cooked through. Your sauce should be kind of sticky now. Add the lemons and sprinkle the chicken with parsley. Toss he potatoes in the butter and choice stuff in the bottom of the skillet, and then sprinkle 1 tbsp of Parmesan cheese over the potatoes.
Serve up the chicken , topped with the sticky sauce. Add the potatoes and broccoli as sides and enjoy!
365 Meal Challenge 