My Italian friends most excellent chicken dish.

He puts big, fat chicken thighs (bone in, skin on) in baking dishes. He then adds canned (yes, you heard that right) small, white potatoes around the edges and in between the pieces. I tried this with potatoes I had cooked first, and it just wasn't the same.

Pours on a little olive oil, then adds red wine to a depth of about 1/2 inch.

Next, he smothers the chicken with honey. Lots of honey.

Next, very coarsely chopped garlic goes on top of the chicken. The amount you use is up to how much you like garlic. Me? I like lots.

Salt and pepper all to taste.

Into the oven, on the middle rack, under the broiler. After broiling about 30 minutes, or until the tops are crispy brown to your liking, he changes to bake at about 375.

Another 15 - 30 minutes, check for doness, and they are ready.

Over the whole thing, lots of chopped parsley and serve.

This is one of the best meals I have ever had. He came over the other night and made it and I am heating up the leftovers now.

Yum!

I'm going to guess this would work with bone-in breasts?

I just got a bunch on a good sale.

If you try it, let me know.

:hi:

As to the canned potatoes - I haven't had any in a long time, but when I was younger I always used to have them on hand for quick homefries. I would drain the water out of the can and cut them with a knife while they were still in the pan and then sautee them with onions and they were pretty darn good! I can see how they would work just fine in an oven bake.

And they never sit around very long. For a last minute helper, they really pitch in.

That seems like an awfully long time under a broiler.

Really? Thirty minutes?

With wine and honey, sounds like 'Call the Fire Department!'

and not directly under the broiler. The goal is just to get some high heat directed at the skin long enough for it to crisp up.

An alternative method, which I use a lot when I am making dishes with skin-on thighs is to cook the thighs skin side down in a little oil in a skillet at medium high heat for around 15 minutes, turn and cook other side for five minutes and then finish baking off in oven and with whatever topping, glaze etc. you have planned. This method also gives you a nice extra crispy skin that just doesn't seem to happen by baking alone.

I don't know if it's because of the honey or what, but I was really surprised that the whole thing didn't burn. He does put it on the middle rack, so it's not right up on the flame. And he changes it to bake as soon as the skins has crisped to the right degree. And yes, it takes about 30 minutes.

:hi:

I love chicken thighs, I love garlic, I love honey, and I'm Italian. What more could I want in a recipe?

This one is definitely gonna get a run in the LaBamba kitchen.

Grazia, amica mia!

:toast: