Recipe: Chicken with Honey, Lemon and Oregano

CHICKEN WITH HONEY, LEMON AND OREGANO

1 tablespoon extra-virgin olive oil
3 1/2 pound chicken, cut into 8 pieces
salt and fresh ground pepper
1 red onion, thinly sliced
1 head garlic, cloves separated and peeled
1 lemon, cut into 8 chunks
3/4 cup chicken stock or low-sodium broth
1/4 cup honey
1 tablespoon very finely chopped oregano (for serving)

Heat the olive oil in a large skillet. Season the chicken pieces with salt and pepper and add them to the skillet. Cook the chicken pieces over high heat, turning them occasionally, until they are browned all over, about 7 minutes. Transfer the chicken to a plate.

Add the red onion and the garlic cloves to the skillet and cook them over moderate heat until the onion is barely softened, about 2 minutes.

Return the chicken and any accumulated juices to the skillet. Add the lemon chunks, chicken stock and honey and bring the stock to a boil. Cover the skillet and simmer over moderately low heat until the chicken is cooked through, about 17 minutes.

Preheat the broiler.

Transfer the chicken pieces to a baking sheet, skin side up, and broil them for 1 minute, until they are crisp and browned. Transfer the broiled chicken to a serving platter.

In the skillet, boil the sauce until it's thickened and slightly reduced, about 5 minutes; season the sauce with salt and pepper. Pour the sauce over the chicken, sprinkle with the oregano and serve immediately.

Serves 4
Adapted from source: Food and Wine 2006: An Entire Year of Recipes