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Chicken braised in a lemon & honey sauce


  • Heat a thin layer of oil in a heavy-bottomed pan and gently sauté the chicken, covered, until sealed and well coloured all over. Remove.
  • Add the onion, garlic and saffron to the pan and gently sauté until tender, stirring and scraping the bottom of the pan as you do so.
  • Then add 1-1½ cups stock with the lemon juice, honey, seasonings and 2 tbsp parsley. Stir well and bring to the boil.
  • Turn down the heat, return the chicken and gently cook for about 30-40 mins, turning the chicken now and again and adding more stock if needed. Remove the chicken and taste the sauce for seasoning.
  • Stir in the remaining parsley and lightly reduce.


  • olive oil
  • 1 chicken, portioned
  • 1 large onion, finely chopped
  • 2-3 garlic cloves, crushed
  • a pinch of saffron (optional)
  • 2 cups chicken stock
  • juice of 2 lemons
  • 2 heaped tbsp honey
  • sea salt & freshly ground pepper
  • 3 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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