| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
American |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, about 4 lbscut in |
|
|
serving pieces |
| 1/4 |
c |
Honey |
| 2 |
T |
White wine vinegar |
| 4 |
|
Bacon strips |
| 1/2 |
c |
Vegetable shortening |
| 3 |
T |
Flour, all purpose |
| 3 |
T |
Whole wheat flour |
|
|
Salt & |
|
|
freshly ground black |
|
|
pepper |
| 1/4 |
c |
Chicken stock |
| 1 |
c |
Heavy or whipping cream |
| 1 |
t |
Lemon juice |
| 1 |
ds |
Hot pepper sauce |
| 1 |
t |
Chives, fresh chopped |
INSTRUCTIONS
"Matchless recipes stem from unlikely places. This recipe was
uncovered in a "bed-and-breakfast" establishment not far from
Nashville, Tennessee ... When the meal was praised to the heavens, the
owner admitted the recipe was not exactly her own. Her grandmother
brough a honey-baked chicken as part of dowry when she sailed from
Scotland to America in the late nineteenth century. In the intervening
years, she altered her chicken to its present sensational rendition.
After I ate extra portions for two days, she generously donated the
recipe." Place the chicken in a shallow glass dish or ceramic bowl.
Combine the honey with the vinegar and pour over the chicken, turning
the pieces to coat with the mixture. Let stand, covered, 2 hours.
Saute the bacon in a 12-15 inch cast iron skillet till crisp. Drain on
paper towels. Crumble and set aside. Add the vegetable shortening to
the bacon drippings. Heat over medium-low heat until hot. Meanwhile,
remove the chicken pieces from the marinade and pat dry. Combine the
flours, with the salt and pepper to taste on a plate. Coat the chicken
pieces well with the flour mixture. Set aside 1 Tbsp of the flour
mixture. Gently place the floured chicken skin side down in the hot
grease. Slowly fry the chicken pieces until crisp and the juices run
yellow when pricked with a fork, about 20 minutes on each side.
Preheat the oven to 375F. Drain the chicken pieces on a paper bag and
place on a shallow heatproof serving platter. Place in the oven 12 to
15 minutes. Meanwhile, discard all but 1 Tbsp drippings from the
skillet. Stir in the reserved 1 Tbsp floure mixture. Cook, stirring
constantly, 2 minutes. Whisk in the chicken stock and cream, scraping
the sides and the bottom of the skillet. Cook over medium heat until
thickened, about 5 minutes. Reduce heat to low and stir in the lemon
juice and hot pepper sauce. Add salt and pepper to taste. Stir in the
chives. Spoon some of the gravy over the chicken pieces and sprinkle
with the reserved bacon. Pass the remaining gravy on the side. SERVES:
4 Source:"As American as Apple Pie" by Phillip Stephen Schultz From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”