Mashal's Creamy Chicken

What we love about this recipe is that you can use it with almost any cut of chicken and it turns out exquisite
  • 6 pieces of chicken (more if drums)

  • 4Tblsp Soy Sauce

  • 2 Tblsp Honey 

  • 1 bottle 300ml cream

  • 1/4 cup of white wine

  • 2 cloves of garlic finely diced (optional)

Heat soy sauce and honey in a large fry pan. 
Once hot and starting to bubble put the chicken in and turn to coat and braise on med/high heat.  Be careful not to let the soy and honey burn.
Once the chicken is coated and browned on all sides pop into a covered oven dish and place in the oven to finish cooking. 
Bake 175 degrees.
The cooking time here will vary depending on the cut of chicken you are using.  Boneless meat will only need a few minutes, but pieces eg drums, legs, whole breast etc will need longer to cook right through and become tender up to 45 mins.  You can open the dish and baste with the sauce that and juices that will seep out of the chicken.  (be careful of the steam)
The honey, soy and chicken juices that are left in the frypan you can now add garlic (optional) and the cream to -  stir it up to mix together and get any sticky bits off the sides.  Boil until the cream reduces a bit and becomes thicker.  Then add the wine.  This sauce is now one of the most delicious things you have ever tasted and can be poured over your chicken once it is nicely cooked in the oven. 
You can pour the sauce over the chicken in the oven dish or pour it over the chicken as you serve it on the plate.  
We suggest you serve this with rice and steamed or stirfried colourful veges. It is also nice with a salad and roast veges.
I don't think I've ever measured this recipe but it always turns out delicious. 
The other really convenient thing about this dish is that you are left with this open bottle of white wine and it's not hard what to figure out what you can do with that :-)


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