Wednesday, February 8, 2012

Honey-Glazed Chicken Quarters w/ Seared Bok Choy

   The last time I blogged, I was going on and on about how easily I'm freaked out when home alone, and I'm here to announce: It's not getting any better.

   As I've said recently, Monkey sleeps in a big-girl bed now, and I guess it finally dawned on her last night that she can get out of it and come find me.  I figured that was coming soon, but I guess my half-concious brain didn't consider that when a dark little figure came slowly creeping into my room at 3 am.  Thank God that hammer was tucked back in its proper place in the closet. O.o  Perhaps I should consider putting up the baby gate tonight.

   While I'm battling insomnia and insanity on the home front, I'm finding work less and less appealing.  I mean who wants to go into the office after five hours of sleep that were interrupted by the stuff of nightmares?  Not me.  Thankfully my boss gave me a bit of incentive today.  He brought his kitty from home to be our new honorary mice-catcher.

 As I'm sure y'all have guessed from my blogs about VooDoo, I'm a bit of a sucker for anything of the feline persuasion.  So it's no wonder that within five minutes I had the kitty on my lap, purring and rubbing up against me.  I also renamed her Layla (an upgrade from "Sissy", which is what my boss was calling her).  Needless to say, I'm looking forward to work tomorrow.

  And last, but not least, I do have a recipe to share.  This is for Honey-Glazed Chicken Quarters w/ Seared Bok Choy.  This is from the September/October 2010 issue of Paula Deen's magazine.

1 TBS sesame or olive oil
4 chicken quarters
1 cup chicken broth
1/4 cup soy sauce
3 cloves garlic, minced
2 TBS lime juice
1 TBS lemon juice
1 TBS honey
1 tsp Dijon mustard
4 baby bok choy heads, halved
Sesame seeds, optional

In a large Dutch oven, heat oil over medium-high heat.  Add chicken, and cook 6-7 minutes per side or until browned on both sides.  In a medium bowl, combine chicken broth, soy sauce, garlic, lime juice, lemon juice, honey and mustard.  Pour over chicken.  Bring to a boil.  Reduce heat to medium; cover and simmer 20 minutes or until chicken is done.  Remove chicken from pan.  Place bok choy, cut sides down, in pan, and cook 5 minutes or until tender and lightly browned.  Serve chicken with bok choy.  Sprinkle with sesame seeds, if desired.

  For some reason my computer is rebelling and won't let me upload a photo, but trust me, it was yummy.  Well, this is going to be a short blog tonight, because Modern family is coming on in 7 minutes :-)


  1. where is the butter?~confused

  2. Lol, Paula's actually been getting a little bit healthier with her recipes. Not all of them, mind you, but there's a "health section" in some of her more recent issues.