Bittersweet Farm Chicken
the Editors of Publications International, Ltd.
Bittersweet Farm Chicken
Yield
Makes 4 servings
Ingredients
| 1/2 | cup all-purpose flour |
| 1 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1 | (3-1/2- to 4-pound) frying chicken, cut into serving pieces |
| 8 | tablespoons butter or margarine, divided |
| 1/4 | cup lemon juice |
| 1/4 | cup orange-flavored liqueur |
| 1/4 | cup honey |
| Grated peel of 1 orange | |
| 1 | tablespoon soy sauce |
| Whole cooked baby carrots | |
| Kumquat slices and lettuce leaves for garnish |
Preparation
- Preheat oven to 350°F.
- Combine flour, salt and pepper in large resealable bag. Add chicken; shake to coat completely with flour mixture, shaking off excess.
- Melt 4 tablespoons butter in large baking pan in oven.
- Remove pan from oven; roll chicken in butter to evenly coat. Arrange chicken, skin side down, in single layer in pan. Bake chicken 30 minutes.
- Meanwhile, melt remaining 4 tablespoons butter in small saucepan over medium heat. Stir in lemon juice, liqueur, honey, orange peel and soy sauce; reserve 2 tablespoons honey mixture.
- Remove chicken from oven; turn pieces over.
- Pour remaining honey mixture over chicken. Continue baking, basting occasionally with pan drippings, 30 minutes or until chicken is glazed and tender.
- Toss reserved 2 tablespoons honey mixture with carrots; serve with chicken. Garnish, if desired.
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