Honey Glazed Chicken Breasts
Submitted by angelface
Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minThis is an elegant, bridal-luncheon-style chicken dish that uses a two-stage cooking method most home cooks overlook. Chicken breasts poach gently in aromatic broth until barely tender, chill overnight in that same broth (where they reabsorb moisture and set firm), then get broiled with a honey glaze for the final glossy finish.
Poaching is what makes this different from roasted chicken. The wet, slow heat keeps the breasts from ever drying out, and the overnight rest in the broth is a technique chefs use to make chicken breasts taste richer and firmer.
The honey glaze applied in two coats under the broiler creates a lacquered, almost mahogany finish that looks far more impressive than it is to make. Just watch it closely; honey under a broiler can go from glossy to burnt in 30 seconds.
The toasted almond garnish is more than decoration. Its crunch and warm nuttiness cut through the sweetness of the honey and balance the mildness of poached chicken. Toast them the day before so you’re not juggling at the last minute.
Chef Tips
- Use bone-in, skin-on breasts for best flavor; skinless will work but lose character.
- Don’t skip the overnight chill; it’s the firming step that makes this dish distinct.
- Save the strained poaching broth for soup; it’s loaded with flavor.
- Watch the broiler constantly; honey caramelizes fast and burns faster.
Variations
- Swap honey for maple syrup or orange marmalade for a different fruit-sweet glaze.
- Add a pinch of cayenne or chili flakes to the honey for a hot honey effect.
- Serve with rice pilaf or couscous for a dinner-party plate.
Ingredients
Directions
The day ahead, arrange sliced almonds in a single layer in a shallow baking pan.
Broil 1 minute or until almonds are golden brown. Watch as almonds burn very quickly. May have to stir them several times. Transfer and cover for next day. In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring mixture to a boil and add the chicken breasts and cover. Simmer 30 minutes or until chicken is tender. Remove from heat and place immediately in the refrigerator to chill overnight. Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes. Remove chicken from broth and place skin side up in a large, Spoon 1 cup chicken broth into the pan. Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews. Using a pastry brush, brush chicken with half of the honey. Broil, 4 inches from heat source, for 2 minutes. Brush again with honey and broil until hicken is glazed and golden brown. Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter. Sprinkle with sliced almonds and garnish, if desired, with green grapes and crisp watercress. Serve immediately.
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