Honey-lemon-rosemary chicken with rice and coleslaw

Time to mix things up with a food post. I have to say, my photos don't do this dish justice. You'll have to trust me when I say it's really tasty. 

  

Tip and a digression: I used my Le Creuset french oven for every step of the chicken dish. The cast iron distributes heat evenly and slowly which is key for a nice glossy sauce. You can skimp on certain things for the kitchen - Dollarama cooking utensils work just fine, and you can pass on an avocado slicer or a spoon rest - but spend the money for good cookware and a decent knife set. You won't regret it. 

HONEY-LEMON CHICKEN

Preheat oven to 350. Brown 8 chicken thighs in butter or margarine then set aside. In the pot you used for the chicken, combine the juice of 4 lemons, add an equal quantity of honey and 2-3 tablespoons of fresh or dried rosemary and stir well. Bring mixture to a boil over high heat, scrapping up browned bits from the bottom of the pot with a wooden spoon. 

Once mixture boils, remove from heat, add the chicken back to the pot, cover and put in oven. Cook for about 30 minutes. Once cooked, remove chicken and set aside. Bring sauce back to a boil on the stovetop (lid off), reduce heat slightly and cook for several minutes, stirring often, until mixture is thickened and glossy enough to coat the back of a spoon. Serve over rice. 

Variations 

(I haven't tried these, just thought of them!)

Add chopped shallots before cooking.

Garnish with toasted almonds or pine nuts.

Substitute a gourmet flavoured honey or a dark honey.

Add grated lemon rind.

COLESLAW

To make dressing, combine 1/2 cup light mayo, 1 tsp white vinegar, 1 T sugar, 1 tsp mustard powder and celery salt and pepper to taste. Toss with 1/2 head of chopped cabbage, a tablespoon of chopped chives and a handful of chow mein noodles for crunch.