Honey Garlic Chicken

Preparation

1. Preheat the oven to 200 °C (conventional). Season the chicken thighs all over with salt and pepper.
2. Melt the butter in a large ovenproof frying pan over medium heat and brown the thighs until golden, skin side down first, then on the other side. The skin side needs noticeably longer so the fat renders out and the skin turns crisp.
3. Take out the thighs and pour off the excess fat, leaving a little in the pan for the sauce.
4. Soften the garlic in the fat until fragrant. Stir in the brown sugar, honey, soy sauce, vinegar, thyme and oregano, lower the heat and let the sauce simmer briefly.
5. Return the thighs to the pan and turn them in the sauce. Add the green beans and bake in the oven for about 25 minutes, until the chicken is cooked through.
6. Serve the thighs with the beans and the sauce from the pan.

Drink with it

• White wine · excellent match

  Riesling feinherb (off-dry)

  The residual sweetness keeps pace with the honey glaze, and the acidity cuts through the rich, crispy skin.

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• Mellow whisky · excellent match

  Bourbon, with an ice cube

  Vanilla and caramel from the new oak pick up the honey and roasted notes of the glaze; sweetly glazed, crispy chicken is a bourbon classic.

  Whisky with food: cheese, chocolate, and savory dishes ↗

• Red wine · good match

  Fruity Spätburgunder (Pinot Noir), lightly chilled

  Red fruit and low tannin suit the dark chicken meat and the caramelised roasted notes.

• Wheat beer · good match

  Hefeweizen (wheat beer)

  Fruity yeast notes accompany the sweet glaze, and the carbonation cuts the fat of the skin.

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