| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
American |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; about 4 lbs,cut in serving pieces |
| 1/4 |
c |
Honey |
| 2 |
tb |
White wine vinegar |
| 4 |
|
Bacon strips |
| 1/2 |
c |
Vegetable shortening |
| 3 |
tb |
Flour, all purpose |
| 3 |
tb |
Whole wheat flour Salt & freshly ground black pepper |
| 1/4 |
c |
Chicken stock |
| 1 |
c |
Heavy or whipping cream |
| 1 |
ts |
Lemon juice |
| 1 |
ds |
Hot pepper sauce |
| 1 |
ts |
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
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