Each week, we look forward to the Boston Globe magazine, which features two or three recipes on a common theme. On January 12, the theme was honey! We have not yet tried the muffins or honey-nut butter, but Pam set the issue aside (during my long travels in the tropics) so that we could try the chicken-tomato-honey dish on a cold New England evening.
We happened to have ALL of the ingredients in our fridge, pantry, or freezer, including tomatoes and garlic from our 2013 farm box share.
I followed this recipe pretty much as written, using about half the chicken called for. We had skinless, boneless breasts, so I added a bit more oil than called for. When I do this again, I will try to use bone-in chicken for even richer flavor, but it turned out quite scrumptious as it was. The only change I would recommend would be to omit the salt; it was not at all necessary.
This was a winner, and will probably be even better for lunches tomorrow.