Bittersweet Farm Chicken Yield: Simple Recipe & Serving Guide

Bittersweet Farm Chicken

YIELD Makes 4 servings

INGREDIENTS

1/2 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon black pepper 1 (3-1/2- to 4-pound) frying chicken, cut into serving pieces 8 tablespoons butter or margarine, divided 1/4 cup lemon juice 1/4 cup orange-flavored liqueur 1/4 cup honey Grated peel of 1 orange 1 tablespoon soy sauce Whole cooked baby carrots Kumquat slices and lettuce leaves for garnish

PREPARATION:

1. Preheat oven to 350°F.
2. Combine flour, salt and pepper in large resealable bag. Add chicken; shake to coat completely with flour mixture, shaking off excess.
3. Melt 4 tablespoons butter in large baking pan in oven.
4. Remove pan from oven; roll chicken in butter to evenly coat. Arrange chicken, skin side down, in single layer in pan. Bake chicken 30 minutes.
5. Meanwhile, melt remaining 4 tablespoons butter in small saucepan over medium heat. Stir in lemon juice, liqueur, honey, orange peel and soy sauce; reserve 2 tablespoons honey mixture.
6. Remove chicken from oven; turn pieces over.
7. Pour remaining honey mixture over chicken. Continue baking, basting occasionally with pan drippings, 30 minutes or until chicken is glazed and tender.
8. Toss reserved 2 tablespoons honey mixture with carrots; serve with chicken. Garnish, if desired.

This recipe appears in: Chicken