I was making a honey mustard dressing last week for my salad and thought to myself why couldn't I put the same flavours on chicken? I had some frozen chicken legs in the freezer (one of my least favourite parts of the chicken) and thought I have to use this up before it gets freezer burn. I decided the best thing to do with chicken legs were to braise it. I took the honey mustard idea and paired it together with the chicken legs and pure magic happened. The sauce turned out to be thick, sticky, and earthy - everything you want in a sauce. Needless to say I'll be making this one again.

Serves 2-3


  • 6 chicken legs, skinless (To pull the skin off use a paper towel)
  • coarse salt
  • ground black pepper
  • 1/2 tsp dried thyme
  • 1/4 cup water
  • 1/2 cup liquid honey
  • 2 generous tbsp of dijon mustard
  • 2 tbsp soy sauce
  • small onion, sliced thin
  • 4 garlic cloves, roughly chopped
  • 2 tbsp lemon juice

Place a deep shallow pan on the stove and before turning on the heat, add in the skinless chicken legs, salt, pepper, onion slices and the chopped garlic cloves. In a small bowl, mix together the rest of the ingredients and pour it on top of the chicken legs. Using tongs quickly mix it around, to make sure that all of the chicken pieces are coated with the sauce.

Turn the heat on to medium high heat and once the sauce starts to bubble drop the heat down to a gentle simmer. Put the lid on and let it simmer for about 30 minutes. Check every 10 minutes to make sure that the chicken legs aren't sticking to the bottom of the pan. Using your tongs turn the chicken at the half way point to ensure even cooking. Serve immediately.

Suggestion: You could use 4 small chicken breasts instead if you prefer.

Try a warm potato salad on the side (like the picture above)

Here is the link: http://www.foodtastesyummy.com/2009/09/warm-potato-salad.html

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