LUCY BURDETTE: As you know by now, I'm on a desperate search for low-salt/sodium recipes that are TASTY! This chicken was originally found in Cooking Light and marketed as drumsticks for kids. I changed the drumsticks to thighs, eliminated the salt, upped the garlic and added scallions, and served it to adults. It's pretty sweet--next time I might cut back on the honey just a bit, and increase the mustard. (In fact, if you're worried about the sodium in the Dijon mustard, use Grey Poupon Savory Honey Mustard, only 5 mg of sodium per teaspoon!)
1 tablespoon brown sugar
2 tablespoons water
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon Dijon or honey mustard
1 tablespoon molasses
3 cloves of garlic, minced
handful of scallions, chopped
1 teaspoon olive oil
Whisk together the first 6 ingredients. Saute the garlic and scallions in a skillet with the oil, then add the chicken thighs. Saute until brown on both sides.
Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes.
Take the cover off and raise the heat so the sauce reduces a bit. Serve with brown rice or noodles and a green vegetable.
One nice thing about this recipe--it's not labor intensive, and you could make ahead and then warm it up. Meanwhile, you can head off to the New Year's Eve day dachshund parade! As Tonka and I love to do. Well, I love it, Tonka tolerates...this is me with my character, Steve Torrence. Yes, that's a giant hot dog on my head...
And how could you forget...
KILLER TAKEOUT is coming next April, but available for pre-order today!
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