CHICKEN IN MILK AND HONEY

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Chicken in Milk and Honey image

Chicken like you have never tasted before. Found in a 16th Century "Cookbook". Different types of honey will produce variations in taste. Best if served with plain boiled rice.

Provided by Sandra Hyde

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

3 lbs chicken, cut into serving size pieces
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 cup flour, mixed with the salt and pepper
3 tablespoons oil
3 cups milk
1/3 cup honey
3 tablespoons finely chopped fresh parsley
1/4 teaspoon dried sage
1 teaspoon hyssop
1/2 teaspoon savory
1/4-1/2 teaspoon saffron
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/3 cup pine nuts

Steps:

  • Dredge chicken pieces in flour mixture.
  • Brown chicken pieces in the oil in a large saucepan (or electric frypan) until golden on both sides.
  • Combine milk, honey, herbs, salt and pepper in a bowl.
  • (Helps if the honey has been slightly warmed and is not too thick.) Pour the milk/honey mixture over the browned chicken in the saucepan, stirring well to combine the chicken drippings with the fluid.
  • Cover and simmer (GENTLY) for about 20 minutes or until chicken is tender.
  • (NB if the milk/honey mix boils or simmers too fast, the mixture will curdle. It is still edible, but looks terrible.) Check and adjust seasoning to taste.
  • Stir in pinenuts just before serving.

Nutrition Facts : Calories 581.8, Fat 37.3, SaturatedFat 10, Cholesterol 120.6, Sodium 546.2, Carbohydrate 30.4, Fiber 0.8, Sugar 15.8, Protein 31.9

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