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Ингредиенты
- 1 x Chicken, about 4 lbs,cut in serving pcs
- 1/4 c. Honey
- 2 Tbsp. White wine vinegar
- 4 x Bacon strips
- 1/2 c. Vegetable shortening
- 3 Tbsp. Flour, all purpose
- 3 Tbsp. Whole wheat flour Salt & freshly grnd black pepper
- 1/4 c. Chicken stock
- 1 c. Heavy or possibly whipping cream
- 1 tsp Lemon juice
- 1 dsh Warm pepper sauce
- 1 tsp Chives,fresh minced
Инструкции
- "Matchless recipes stem from unlikely places.
- This recipe was uncovered ina "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 possibly ceramic bowl. Combine the honey with the vinegar and pour over the chicken, turning the pcs to coat with the mix. Let stand, covered, 2 hrs. Saute/fry the bacon in a 12-15 inch cast iron skillet until crisp. Drain on paper towels. Crumble and set aside. Add in the vegetable shortening to the bacon drippings. Heat over medium-low heat till warm. Meanwhile, remove the chicken pcs from the marinade and pat dry. Combine the flours, with the salt and pepper to taste on a plate. Coat the chicken pcs well with the flour mix. Set aside 1 Tbsp of the flour mix. Gently place the floured chicken skin side down in the warm grease. Slowly fry the chicken pcs till crisp and the juices run yellow when pricked with a fork, about 20 min on each side.
- Preheat the oven to 375F. Drain the chicken pcs on a paper bag and place on a shallow heatproof serving platter. Place in the oven 12 to 15 min.
- Meanwhile, throw away all but 1 Tbsp drippings from the skillet. Stir in the reserved 1 Tbsp floure mix. Cook, stirring constantly, 2 min. Whisk in the chicken stock and cream, scraping the sides and the bottom of the skillet. Cook over medium heat till thickened, about 5 min. Reduce heat to low and stir in the lemon juice and warm pepper sauce. Add in salt and pepper to taste. Stir in the chives. Spoon some of the gravy over the chicken pcs and sprinkle with the reserved bacon. Pass the remaining gravy on the side. SERVES: 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 414g | |
| Recipe makes 4 servings | |
| Calories 1111 | |
| Calories from Fat 764 | 69% |
| Total Fat 85.2g | 107% |
| Saturated Fat 23.61g | 94% |
| Trans Fat 8.56g | |
| Cholesterol 251mg | 84% |
| Sodium 484mg | 20% |
| Potassium 678mg | 19% |
| Total Carbs 22.34g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 17.46g | 12% |
| Protein 61.56g | 98% |
