Chicken baked with honey
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | YOUNG CHICKENS, CUTUP |
| 1 | each | FLOUR AS NEEDED |
| ¼ | cup | BUTTER |
| 1 | cup | CHOPPED ONION |
| 1 | teaspoon | SALT |
| ½ | teaspoon | PEPPER |
| ½ | teaspoon | ROSEMARY |
| 1 | tablespoon | HONEY FOR EACH PIECE CHICKEN |
| 1 | cup | CHICKEN STOCK (BROTH) |
Directions
SPRINKLE EACH PIECE OF CHICKEN WITH FLOUR. SAUTE CHICKEN IN BUTTER ON BOTH SIDES UNTIL GOLDEN. ADD BUTTER AS NEEDED. REMOVE CHICKEN TO PAPER TOWELING. SAUTE ONIONS UNTIL GOLDEN. ARRANGE CHICKEN AND ONION IN A 2 QUART CASSEROLE. SPRINKLE CHICKEN WITH SALT, PEPPER, ROSEMARY AND DRIZZLE EACH PIECE WITH HONEY. COVER AND BAKE AT 350 DEG F FOR ABOUT AN HOUR, BASTING FREQUENTLY. MAKES ABOUT 6 SERVING.
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