Honey-Sriracha Chicken with Broccoli

By á-4084

Ingredients

• 6 –8 boneless chicken thighs
• kosher salt
• Freshly ground black pepper
• extra-virgin olive oil
• 3 garlic cloves, minced
• 1 onion, chopped
• 1/2 c. dry white wine, such as Sauvignon Blanc
• 1 c. low-sodium chicken stock
• 1/4 c. sriracha
• 1 tbsp. soy sauce
• 1/2 c. honey
• 1 head broccoli, cut into large florets
• 1/4 c. chopped parsley

Preparation

Step 1

Preheat the oven to 475 degrees F. Preheat large skillet on high heat. Rinse chicken and pat dry thoroughly; season with salt and pepper. Drizzle olive oil and sear chicken skin-side down until skin is crisp and deep golden brown, about 5 minutes. Transfer to a dish skin-side up and set aside.
Reduce skillet heat to medium; add garlic, onion, 1 teaspoon salt, and 1/2 teaspoon pepper and cook for 1 minute. Deglaze pan with white wine using a wooden spoon to scrape bottom of pan. Add chicken stock, Sriracha, soy sauce, and honey. Stir well and place chicken in the skillet skin side up in a single layer. Add broccoli florets. Bake until chicken is cooked through, approximately 15 to 20 minutes.
Garnish with parsley and serve immediately.