Indulge in a symphony of savory, sweet, and earthy notes with this exquisite and comforting bowl! Featuring tender Greek-herb chicken kissed with a hot honey garlic glaze alongside perfectly roasted garlic potatoes. Everything is sumptuously coated in a rich, velvety creamy sauce infused with a caramelized shallot-mushroom pesto and a hint of chili. The grand finale: a glorious sprinkle of crispy fried shallots adding the perfect crunch and aromatic finish.
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 35-40 minutes
Ingredients:
Greek-Herb Chicken with Hot Honey Glaze:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces
1 tbsp olive oil
4 cloves garlic, minced
1 tbsp dried Greek seasoning (oregano, thyme, etc.)
Salt & freshly cracked black pepper to taste
For Hot Honey Glaze:
¼ cup hot honey (store-bought, or mix honey with your favorite hot sauce) 
2 tbsp water or chicken broth
1 tbsp apple cider vinegar
Roasted Garlic Potatoes:
1 lb Yukon Gold or red potatoes, scrubbed clean and cut into ¾-inch cubes
2 tbsp olive oil
4 cloves garlic, minced
1 tsp dried oregano or rosemary
Salt & freshly cracked black pepper to taste
Sauce: Creamy Shallot-Mushroom Pesto with a Hint of Chili:
For Caramelized Shallot-Mushroom Pesto:
2 large shallots, thinly sliced
8 oz cremini or button mushrooms, wiped clean and roughly chopped
3 tbsp olive oil (for cooking pesto ingredients)
3 cloves garlic, minced
¼ tsp red pepper flakes (or more, to taste)
2 tbsp fresh parsley, chopped 
Salt & freshly cracked black pepper to taste
For Creamy Base:
1 ½ cups heavy cream
½ cup grated Parmesan cheese 
(optional, but recommended for extra richness)
Salt & freshly cracked black pepper to taste
Twist & Garnish: Crispy Fried Shallots:
2 large shallots, thinly sliced into rings (use a mandoline for best results)
½ cup vegetable oil (for frying)
Pinch of salt
Instructions:
Prepare Roasted Garlic Potatoes
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
In a large bowl, toss potato cubes with 2 tablespoons olive oil, 4 cloves minced garlic, dried oregano/rosemary, salt, and pepper. Ensure cubes are well coated.
Spread in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until golden brown, tender, and crispy, flipping halfway through for even browning.
Prepare Greek-Herb Chicken with Hot Honey Glaze
While the potatoes roast, season the chicken bites with 1 tablespoon olive oil, 4 cloves minced garlic, Greek seasoning, salt, and pepper. Let marinate at room temperature for at least 15 minutes.
Heat a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and nicely browned with a slight char. Remove the chicken from the skillet and set aside.
To make the Hot Honey Glaze: In the same skillet (no need to clean), reduce the heat to medium-low. Add the hot honey, 2 tablespoons water or chicken broth, and apple cider vinegar. Bring to a gentle simmer, stirring constantly, until the glaze thickens slightly (about 1-2 minutes).
Return the cooked chicken to the skillet and toss to coat evenly in the hot honey glaze. Keep warm over very low heat.
Prepare Caramelized Shallot-Mushroom Pesto
In a separate skillet, heat 3 tablespoons olive oil over medium heat. Add the thinly sliced shallots and cook slowly for 8-10 minutes, stirring frequently, until they are deeply golden brown and caramelized. Remove shallots from the skillet and set aside some for garnish (step 5).
Add the roughly chopped mushrooms and 3 cloves minced garlic to the same skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are deeply browned and tender. Stir in the red pepper flakes.
Transfer the cooked mushrooms, garlic, and remaining caramelized shallots to a food processor or use an immersion blender. Add the fresh parsley. Pulse until a coarse, rustic pesto forms. Season with salt and pepper to taste.
Prepare Creamy Shallot-Mushroom Pesto Cream Sauce
In a large saucepan or the same skillet (if large enough to hold all ingredients), add 1 ½ cups heavy cream. Bring to a gentle simmer over medium heat.
Stir in the prepared Caramelized Shallot-Mushroom Pesto. Mix well to combine.
Stir in the grated Parmesan cheese (if using). Continue to simmer gently for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper. Keep warm over very low heat.
Prepare Crispy Fried Shallots (for garnish)
In a small saucepan, heat ½ cup vegetable oil over medium heat until it reaches 175°C (350°F).
Add the thinly sliced shallots in a single layer (fry in batches if necessary). Fry for 3-5 minutes, stirring occasionally, until golden brown and crispy. Watch very carefully as they can burn quickly.
Remove shallots with a slotted spoon and place on a paper towel-lined plate. Immediately sprinkle with a pinch of salt.
Assemble the Bowl
Add the hot honey garlic chicken to the creamy shallot-mushroom pesto cream sauce and gently stir to coat.
Divide the roasted garlic potatoes among your serving bowls.
Spoon the rich, luscious Hot Honey Garlic Chicken and Creamy Shallot-Mushroom Pesto Sauce generously over the potatoes.
Finish by generously sprinkling with the crispy fried shallots.
Serve immediately and savor every bite of this extraordinary, multi-layered, and satisfying meal!
Tips for Success:
Caramelizing Shallots: Patience is key for caramelizing shallots. Cook them slowly over medium-low heat until they’re deeply golden and sweet.
Mushroom Browning: Ensure the mushrooms get a good, deep brown color when cooking for the pesto; this maximizes their umami flavor.
Shallot Frying: Thin, even slices are crucial for crispy fried shallots. Monitor the oil temperature and the shallots closely to prevent burning.
Chicken Perfection: Avoid overcooking the chicken to keep it juicy and tender. Chicken thighs are particularly forgiving and hold moisture well.
Sauce Consistency: If the cream sauce seems too thick, you can thin it with a splash of warm chicken broth or milk.
