🍯🌶️🐔🥔🧅🍄 Hot Honey Garlic Chicken & Roasted Potatoes with Caramelized Shallot Mushroom Pesto Cream
This opulent bowl offers a sophisticated blend of sweet heat, savory depth, and creamy indulgence. Featuring tender Greek-herb chicken kissed with fiery hot honey, accompanied by perfectly roasted garlic potatoes. Everything is generously enveloped in a luxurious creamy shallot-mushroom pesto cream sauce with a delightful hint of chili, and crowned with irresistibly crispy fried shallots for an extra layer of texture and flavor.
Yields: 2-3 servings
Prep time: 25 minutes
Cook time: 30-35 minutes
Ingredients:
🐔🍯🌶️ Greek-Herb Chicken Kissed with Hot Honey:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced 🧄
1 tbsp dried oregano
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
¼ cup hot honey 🍯🌶️ (store-bought or mix honey with your favorite hot sauce)
1 tbsp fresh lemon juice 🍋
🥔🧄 Roasted Garlic Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
4 cloves garlic, minced 🧄
1 tsp dried rosemary (or Italian herbs)
Salt & freshly cracked black pepper to taste
🍄🧅🌿 Creamy Sauce: Caramelized Shallot Mushroom Pesto Cream with a Hint of Chili:
2 tbsp butter 🧈
2 large shallots, thinly sliced 🧅
8 oz cremini mushrooms, sliced
3 cloves garlic, minced 🧄
¼ cup fresh basil leaves 🌿
Pinch of red pepper flakes (adjust to desired heat) 🌶️
1 ½ cups heavy cream
¾ cup grated Parmesan cheese 🧀
Salt & freshly cracked black pepper to taste
🧅 Twist Topping: Crispy Fried Shallots:
1 large shallot, very thinly sliced into rings
¼ cup all-purpose flour
Pinch of salt
½ cup vegetable oil (for frying)
Instructions:
Prepare Roasted Garlic Potatoes & Crispy Fried Shallots:
Preheat oven to 200°C (400°F).
In a large bowl, toss potato cubes with 2 tbsp olive oil, 4 cloves minced garlic, dried rosemary, salt, and pepper.
Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown, tender, and crispy, flipping halfway through.
While potatoes roast, prepare crispy fried shallots: In a small bowl, toss very thinly sliced shallot rings with flour and a pinch of salt until lightly coated.
Heat ½ cup vegetable oil in a small, deep skillet or saucepan over medium-high heat (around 175°C / 350°F). Fry shallots in batches until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. They will crisp more as they cool.
Prepare Greek-Herb Chicken Kissed with Hot Honey:
While potatoes roast, in a bowl, toss chicken bites with 2 tbsp olive oil, 3 cloves minced garlic, oregano, smoked paprika, salt, and pepper.
Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
In the same skillet, reduce heat to medium. Stir in hot honey and lemon juice. Bring to a simmer and cook for 1-2 minutes until slightly thickened. Return chicken to the skillet and toss to coat with the glaze. Keep warm.
Prepare Caramelized Shallot Mushroom Pesto Cream:
In a separate large skillet or saucepan, melt butter over medium heat.
Add the thinly sliced shallots (2 large) and cook slowly, stirring occasionally, for 5-7 minutes until deeply caramelized and softened. This adds immense flavor.
Add sliced mushrooms and 3 cloves minced garlic. Cook until mushrooms are softened and lightly browned, about 5-7 minutes.
Stir in fresh basil leaves and a pinch of red pepper flakes. Cook for 30 seconds until fragrant.
Pour in 1 ½ cups heavy cream and bring to a gentle simmer. Stir in ¾ cup grated Parmesan cheese until melted and smooth. Season with salt and freshly cracked black pepper. (If you prefer a smoother "pesto" in your Alfredo, you can transfer the shallot/mushroom/garlic/basil mixture to a food processor with a splash of cream, blend, then return to the skillet to finish the Alfredo). Keep warm over very low heat.
Assemble & Serve:
Add the hot honey-glazed Greek chicken to the caramelized shallot mushroom pesto cream sauce and gently stir to coat.
Divide the roasted garlic potatoes among bowls.
Spoon the creamy sauce with chicken generously over the potatoes.
Finish by sprinkling generously with the crispy fried shallots.
Serve immediately and enjoy this truly magnificent and flavorful meal!
Tips for Success:
Caramelized Shallots: Don't rush this step! Slowly cooking the shallots until they are deeply golden and sweet is key to the sauce's flavor.
Hot Honey Adjustment: Adjust the amount of hot honey on the chicken and the chili flakes in the sauce to your preferred level of sweetness and spice.
Shallot Crispiness: Ensure the thinly sliced shallots for frying are separated before flouring and frying for the best crispiness.
Sauce Consistency: If the Alfredo sauce seems too thick, thin it with a splash of warm water or chicken broth until it reaches your desired consistency.
Enjoy this exquisite and satisfying gourmet dish!