Some more random guessing tonight.
Cut up chicken, salted the pieces, set them aside.
Boiled potatoes in chicken stock.
Mixed honey and sesame oil, painted half the chicken pieces and started them over medium heat in a heavy pan, got one side nice and dark, turned, re-painted, repeat, then heat to low and deglazed with stock whenever the pan started getting too crusty.
Mixed honey and Dijon mustard, painted the other chicken pieces and set them in another heavy pan, added chicken stock, covered to boil, then simmered, re-painting occasionally with honey-mustard.
Drained and mashed the potatoes with garlic, half and half, and butter. Should have tried some honey in that too, but didn't think of it.
Removed chicken pieces, made pan sauce with the honey-Dijon, which came out way too thick.
Cooked some carrots in the honey-sesame that was pretty saucy already.
Here are blurry pics in the teeny little plates I am using in an effort to lose weight.
Family liked the honey-Dijon braise, less enthusiastic about the honey-sesame.
Both need to be prettier but have promise.
