Rating: 4 stars
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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.

Joan Nathan
Recipe by Cooking Light April 2008

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Recipe Summary

Yield:
8 servings (serving size: 1 breast or 1 thigh and 1 drumstick and 1/4 cup gravy)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

266 calories; calories from fat 23%; fat 6.9g; saturated fat 1.8g; mono fat 2.8g; poly fat 1.5g; protein 30.1g; carbohydrates 20.5g; fiber 0.4g; cholesterol 91mg; iron 1.8mg; sodium 511mg; calcium 26mg.
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