Hot Honey Lemon Ginger Chicken by Ajthebachelor

Ingredients

• 4-6 pieces chicken pieces (thighs or breasts recommended)
• 1 tsp salt
• 2 tbsp butter, divided
• 4 cloves garlic, crushed, divided
• 1 tbsp fresh ginger, chopped
• 1 tsp lemon zest
• 2 sprigs fresh thyme
• 1/4 cup Mike's Hot Honey
• 2 tbsp fresh lemon juice
• 1 medium shallot, chopped
• 1/2 cup potatoes, peeled and cubed
• 1/2 cup carrots, peeled and chopped
• 1 head broccolini, cut into florets
• 2 tbsp heavy cream (optional, for extra richness)
• 1 tbsp lemon oil (optional, for finishing)
• 1 cup maitake mushrooms, torn
• 1 tbsp soy sauce
• 1 tsp rice wine vinegar
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Season chicken pieces generously on both sides with salt.
2. Heat 1 tbsp of butter in a skillet over medium heat. Place chicken skin-side down and sear for 5 minutes, until golden brown.
3. Flip chicken and sear the other side for 5 minutes. Remove chicken from skillet and set aside.
4. Preheat oven to 375°F (190°C).
5. Add the remaining 1 tbsp of butter to the hot skillet. Add crushed garlic, chopped ginger, lemon zest, and fresh thyme.
6. Place the chicken back into the skillet, skin-side down.
7. Pour some of the butter mixture over the chicken skin (basting).
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until chicken is cooked through.
9. Remove skillet from oven. Carefully remove the chicken and set aside. Discard thyme sprigs.
10. While chicken rests, prepare the vegetable base: In a saucepan, combine shallots, 2 cloves of crushed garlic, cubed potatoes, and chopped carrots. Add enough water to cover and salt.
11. Bring the vegetable mixture to a boil and cook for 8-10 minutes, until tender.
12. Add the broccolini florets to the boiling vegetables for the last 5 minutes of cooking.
13. Strain the vegetables, reserving about 1/4 cup of the cooking liquid. Discard the thyme sprigs and any wilted garlic pieces, but leave one piece of cooked garlic for flavor.
14. Transfer the cooked potatoes, carrots, shallots, and the reserved cooking liquid to a food processor. Add 1 tbsp of butter and the heavy cream (if using).
15. Blend on high speed for 2 minutes until the mixture is smooth and creamy. Add a splash of lemon oil if desired.
16. While the puree is being made, prepare the mushrooms. In a separate skillet, heat a little oil or butter over medium-high heat.
17. Add the maitake mushrooms and sauté until they are nicely browned and slightly crispy, about 5-7 minutes.
18. Deglaze the mushroom pan with soy sauce and rice wine vinegar, stirring to coat the mushrooms.
19. Create the hot honey glaze by whisking together Mike's Hot Honey and fresh lemon juice.
20. Drizzle the hot honey glaze over the rested chicken.
21. Serve the glazed chicken alongside the creamy vegetable puree. Top with the sautéed maitake mushrooms and garnish with fresh chopped parsley.