If you’re already dreaming of sticky, honey garlic chicken wings for Super Bowl Sunday, this dish is guaranteed to score a touchdown with you because it takes that same irresistible combination of flavors and makes a complete one-pot meal out of it.

“One-Pot Honey Garlic Chicken with Mushroom Fregola” is a can’t-miss recipe from the new “Italianish” (DK), of which I received a review copy.

It’s by Hudson Valley, NY-based Danny Freeman, the brains behind the popular DannyLovesPasta Instagram and TikTok accounts.

It’s a collection of more than 100 Italian-American recipes that have their roots in tradition, but include creative shortcuts and techniques to make them easily accessible for home cooks, especially those with harried schedules. There’s even a handy “time index” that suggests recipes to make for “fast meals” and “60-minute meals.” Many of the recipes are sure to appeal to kids, too.

After all, Freeman knows all about that, having given up his career as lawyer to raise two kids with his husband.

Tuck into everything from “Meatball Sub Muffins,” “Lasagna Soup,” and “French Onion Soup Risotto” to “Grown-Up Spaghettios with Turkey Meatballs,” “Garlic Butter Steak Bites with Dried Apricot Gremolata,” and “No-Bake Chocolate Cannoli Cheesecake.”

This one-pot chicken dish calls for fregola, tiny balls of Sardinian pasta that look a lot like pearl couscous. The difference is that fregola is already toasted, giving it a golden brown color. While you can use pearl couscous instead, I urge you to take the extra step of tracking down fregola because it adds a wonderful deep toasty taste that you won’t get otherwise.

Start by marinating the chicken thighs and drumsticks (I used only thighs) in a mixture of honey, minced garlic, lemon juice, olive oil, paprika, salt, and pepper overnight.

Melt butter in a Dutch oven and brown the chicken skin-side down. Do watch this carefully, as the butter can easily burn, given its lower smoke point. Or add a little olive oil to the pan with the butter to help lessen that.

Remove the chicken to a plate. Then, in the same Dutch oven, saute sliced baby bella (cremini) mushrooms, before adding chicken broth, plus the fregola, and more minced garlic. Place the chicken pieces on top, cover, and place the pot in the oven.

Meantime, boil and reduce the leftover marinade to use as a finishing sauce.

When the chicken is cooked through, transfer it to a platter with the fregola. Garnish with chopped fresh parsley, and a drizzle of the reduced marinade sauce.

Even with the honey, the moist, tender chicken is not cloying, but mildly sweet, providing a nice balance for all the garlic. That little bit of reduced marinade adds that characteristic sticky quality.

The fregola is delightfully chewy and nutty tasting, with the mixed-in mushrooms providing the perfect touch of earthiness and meatiness. In fact, it’s so delicious that you might be tempted to make this alone as a new favorite side dish in the future.

Whomever wins the big game, one thing’s for sure: It’s this one-pot chicken dish that can’t be beat.

One-Pot Honey Garlic Chicken with Mushroom Fregola

(Serves 4 to 6)

For the chicken:

1/4 cup honey

6 garlic cloves, minced

2 tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon paprika

1/4 teaspoon plus 1 pinch freshly cracked black pepper, divided

2 1/2 pounds chicken thighs and drumsticks

3 tablespoons butter

1/4 cup parsley leaves, chopped

For fregola:

8 ounces baby bella (cremini) mushrooms, sliced

2 cups chicken broth

1 1/2 cups fregola pasta or pearl couscous

4 or 5 garlic cloves, minced

1/4 teaspoon freshly cracked black pepper

To make the chicken, whisk together the honey, garlic, lemon juice, olive oil, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl to create the marinade. Place the chicken in a gallon-sized storage bag and pour in the marinade, moving the chicken around to make sure it is well coated. Marinated in the fridge for at least 1 hour (or overnight).

When the chicken is ready, preheat the oven to 400°F (200°C). Melt the butter in a large Dutch oven or oven-safe pot over medium-heat. Sprinkle both sides of the chicken with a pinch of salt and pepper and then place the pieces skin side down in the pot. Make sure the pan isn’t overcrowded and the pieces aren’t touching each other (you may need to do this in two batches). Leave the chicken undisturbed until the bottom is seared and golden, 5 to 7 minutes, and then remove the chicken from the pot and set aside on a plate. Set aside the leftover marinade in the bag to be used later.

To make the fregola, add the mushrooms to the pot and let cook until browned, 3 or 4 minutes. Add the broth and scrape the bottom of the pan to remove any fond. Add the pasta, garlic, and pepper, and place the chicken pieces in the pot.

Cover the pot and transfer to the oven. Cook for 25 to 30 minutes, until all the liquid is absorbed and the pasta is tender. Remove from the oven and let sit for 5 to 10 minutes.

Optionally, thicken the leftover marinade by heating it in a small pot over low heat until the liquid reduces by half, 5 to 10 minutes.

Transfer the fregola and chicken to a serving platter, pour the marinade over the top of the chicken, and sprinkle with the parsley.

Adapted from “Italianish” by Danny Freeman

More One-Pot Recipes to Enjoy: One-Pot Chicken Mujadara by Molly Baz

And: Cranberry-Hoisin Chicken ‘N’ Rice by Ming Tsai

And: American Goulash by Michael Symon

And: Seafood Shakshuka

And: Kids-Love-It Beefy Chili Mac

And: Chicken In A Pot with Lemon and Orzo by Nigella Lawson

And: Rice with Andouille Sausage and Kale

And: Rice and Lamb Casserole