Tart red wine and sweet honey combine to make a balanced and bold glaze for the chicken. Sweet potato fries with a sour cream and onion dipping sauce makes for an addictive side to the meal.
1/2 cup full-bodied red wine (such as Syrah)
2 tsp raw honey
2 sweet potatoes, each cut into 8 wedges
1 1/2 tbsp olive oil, divided
1 clove garlic, minced
1 tsp dried parsley flakes
1 tsp dried thyme
1/4 tsp red pepper flakes
4 bone-in, skinless chicken thighs (1¾ lb)
1/4 tsp sea salt (TRY: Salt Sisters Sel Gris Certified Organic French Sea Salt - Fine)
1/8 tsp fresh ground black pepper
1/2 cup sour cream
2 green onions, finely sliced
2 tsp dried minced onion
Preheat oven to 375°F. Line a large baking sheet with parchment paper. In a small saucepan on medium-high, bring wine to a boil and simmer until reduced to 3 tbsp, about 8 minutes. Stir in honey.
In a large bowl, combine potatoes, 1 tbsp oil, garlic, parsley, thyme and pepper flakes. Gently toss and spread in a single layer on one half of prepared sheet. To same large bowl, add chicken, remaining 1/2 tbsp oil, salt and pepper; toss to coat. Place chicken on remaining half of sheet. Brush both sides of chicken with 1 tbsp red wine glaze.
Bake for 20 minutes. Remove from oven and brush another 1 tbsp red wine glaze on both sides of chicken. Turn chicken and potatoes over and return to oven, until an internal thermometer inserted into chicken reads 165°F and potatoes are tender, about 15 to 20 minutes more.
Meanwhile, in a small bowl, combine sour cream, green onions and dried onion.
Reheat red wine glaze on medium-high; boil for 1 minute. Using a clean brush, brush remaining glaze over chicken. Serve chicken with potatoes and dipping sauce alongside.
Serving Size: 1 chicken thigh, 1/4 of fries, 1/4 of dip
Lime, honey and roasted red peppers are combined to make a savory-sweet glaze for our modern take on meatloaf. Bake the meatloaves on the bottom rack and the potatoes on the top rack so they’ll be done at the same time. If you have some chopped fresh cilantro on hand, add as a colorful garnish.
Inspired by Jamaican cuisine, in which warming spices are often paired with vibrant fruits, this chicken dinner boasts an irresistible balance of savory and sweet. To easily slice the collard greens, stack the leaves, roll them up into a cylinder and cut crosswise into strips.