It’s chicken week this week. I wasn’t able to buy any other type of meat when I went to the grocery so I have no choice but to cook chicken dishes though out the week.
My plans were supposed to be for Hawaiian chicken, but I didn’t have any pineapples. An old cookbook mentioned something about honey chicken, but I couldn’t find the recipe so I created my own.
The sauce turned out to be subtly sweet and the chicken perfectly tender. It kind of looks like it came off the barbecue due to the charred look of the chicken.
You need to watch the chicken closely because the honey makes it brown real quick, same goes for when it’s in the oven. You have to flip it over while baking so it browns evenly without burning.
- 1 whole chicken, cut into serving pieces
- 2 cups chicken broth
- ¾ cups cooking wine
- ½ cup honey
- 1 tbsp dried Rosemary
- 1½ tbsp lemon juice
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 3 cloves garlic, minced
- Cooking oil
- Mix together chicken broth, honey, cooking wine, lemon juice, garlic, rosemary, salt and pepper.
- Add chicken slices to the mixture.
- Marinade chicken overnight in the refrigerator.
- Remove chicken from marinade. Set the marinade aside.
- In a deep frying pan with cooking oil, fry chicken until brown on all sides. (Honey causes fast charring)
- Place the chicken on a plate lined with paper towels to remove excess oil.
- Place browned chicken slices in a baking dish.
- Preheat oven in 250 C (480 F)
- Pour marinade in a sauce pan and boil for 10 minutes. (This needs to be watched closely because it tends to overflow.) Remove scum if any.
- Pour marinade in the baking dish with chicken slices.
- Bake for 20 minutes, flip over the chicken slices and bake for another 10 minutes.