Let's be honest, we all love sticky sweet sauces on crispy bits of chicken. A dusting of cornstarch and a pop in the oven give chicken thighs a perfectly crisp exterior without all the fuss of deep frying. Ranch dressing and crisp potato wedges round out this meal that pays homage to wing night!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut potatoes into 1/4-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of oven, until golden-brown, 21-23 min. While the wedges roast, finely chop the dill. Halve the tomatoes. Peel, then mince or grate garlic.
Pat the chicken dry with paper towels. Add cornstarch, 1/2 tsp salt and 1/2 tsp pepper (dbl both for 4 ppl) to a shallow dish. Stir to combine. Add chicken and turn to coat both sides. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until golden-brown, 1-2 min per side. Transfer to another parchment-lined baking sheet. Bake in the top of the oven, until cooked through, 10-12 min.**
While the chicken cooks, heat a small pot over medium heat. When hot, add honey, garlic and 2 tbsp butter (dbl for 4 ppl). Stir to melt, 1-2 min, then remove from heat. Set aside.
Whisk together mayo, sour cream, dill, vinegar and 1/2 tsp sugar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper.
Add the cooked chicken and honey-garlic sauce to a large bowl. Toss to coat, then season with salt and pepper.
Divide the spring mix between plates. Top with the tomatoes. Then drizzle with over the 1 tbsp ranch dressing. Divide the chicken and wedges between the plates. Serve with the remaining ranch dressing on the side, for dipping.