Honeyed Chicken

This delicious combination of chicken and honey makes an economical but very tasty dish for a family supper. Serve it with a tomato salad and French-fried potatoes.

2 oz. butter

1 large onion, thinly sliced

1 x

4 lb. chicken, cut into serving pieces

4 fl. oz. clear honey juice of

1 lemon

2 teaspoon dried rosemary

1 teaspoon salt

½ teaspoon coarsely ground black pepper

In a medium-sized flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onion and fry for 8 to 10 minutes, or until it is golden brown.

Add the chicken pieces and fry them for about 4 minutes on each side, or until they are golden brown.

Meanwhile, in a small saucepan, com-bine the honey, lemon juice, rosemary and salt over moderate heat, stirring con stantly, until the mixture is simmering.

Remove the pan from the heat and pour the mixture over the chicken.

Cover the casserole, reduce the heat to low and cook for 30 minutes, or until the chicken is tender. Sprinkle the pepper over the top and serve at once, from the casserole.

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