Honolulu resident Amy Pottinger is getting a second chance at stardom in “Food Network Star: Comeback Kitchen,” premiering at 6 p.m. Sunday.

A contestant last year, Pottinger will be part of a gang of eight competing for a single slot in the Season 14 cooking adventure. After three episodes, one will be chosen to move on to “Food Network Star,” which premieres June 10.

Pottinger, a self-taught cook, authors a blog called “Caviar and Crayons.” A Seattle native, she moved to Hawaii after stints in Flori­da and Alaska with her husband, an F22 pilot based at Hickam Air Force Base, and their two children.

“Food Network Star,” hosted by Bobby Flay and Giada De Laurentiis, aims to choose a new television cooking-show host.

“Comeback Kitchen” is hosted by Valerie Bertinelli and Tyler Florence.

Pottinger is banking on dishes like this one in her comeback.

HONEY MUSTARD AND ROSEMARY CHICKEN THIGHS

By Amy Pottinger

• 8 chicken thighs (bone in, skin on)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 5-6 garlic cloves, minced
• 3 sprigs rosemary
• >> Sauce:
• 3/4 cup honey
• 3/4 cup stone-ground or smooth Dijon mustard
• 2 tablespoons chicken stock

Heat oven to 350 degrees.

Cut excess skin off of chicken (the extra dangly bits). Leave a layer of skin on top; it has great flavor and texture. Season with salt and pepper on both sides; set aside.

In a medium mixing bowl, combine sauce ingredients until smooth; set aside.

Heat oil in a large pan or skillet. Add garlic. Add chicken, skin side down, and sear until it begins to brown, about 4 minutes. Turn and sear other side.

Use flat side of a knife to bruise rosemary (tap the leaves to release oils and aroma); add it to the pan. Pour honey-mustard sauce over chicken and rosemary.

Place pan in oven and cook 20 minutes, or to an internal temperature of 165 degrees. Serves 8.

Nutritional information unavailable.