Cooking with honey is common in France, especially in the region of Provence, where pickled lemons akin to our Preserved Lemons show up in some recipes. Using bone-in chicken and leaving the skin on during cooking yields succulent results.
Combine 6 tablespoons honey and wine in a small saucepan; bring to a boil. Cook until reduced to 1 1/2 cups (about 20 minutes); stir in Preserved Lemons.
Preheat oven to 375°.
Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; sauté 5 minutes or until slightly tender. Transfer to a roasting pan coated with cooking spray.
Place chicken, meaty side up, on top of onions. Combine remaining 2 tablespoons honey, salt, and pepper in a small bowl. Rub honey mixture under chicken skin. Pour wine mixture over chicken in roasting pan.
Bake at 375° for 50 minutes or until chicken is done. Remove chicken from pan, reserving wine mixture. Let chicken stand 10 minutes. Remove skin from chicken; discard.
Place a zip-top plastic bag inside a 2-cup glass measure. Strain wine mixture from pan through a fine sieve into bag; discard solids. Let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add matzo meal to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened. Serve with chicken.
The chicken came out delicious; moist and sweet/tangy, but I have a few comments. First, I agree with volatilisanguis that one needs to prepare preserved lemons well ahead of time (or have them on hand) and that preparation time is significant. Also, when baked at 375 degrees, the skin on my chicken turned extremely dark (due to the honey??) and I needed to turn the temperature down to about 345. It made no difference in flavor, only the appearance. I didn't strain the gravy much; my family likes the cooked onions. I served it with baked potatoes and steamed broccoli.It's a unique chicken dish and I'll make it again.
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