Bittersweet Farm Chicken

Submitted by Baby Kato

"To keep the natural juices sealed inside the skin, always use tongs when turning chicken, to prevent piercing."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 4

ingredients

• 1⁄2 cup flour
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 4 lbs chicken (cut up into pieces)
• 8 tablespoons butter, divided
• 1⁄4 cup lemon juice
• 1⁄4 cup orange-flavoured liqueur
• 1⁄4 cup honey
• 2 tablespoons orange zest
• 1 tablespoon soya sauce

directions

1. Preheat oven to 350 degree In plastic bag combine flour, salt and pepper.
2. Add chicken, coat completely with flour.
3. Melt 4 tbsp butter of butter.
4. Roll chicken in butter, making sure to coat all sides.
5. Place chicken skin side down in pan.
6. Bake for 30 minutes.
7. In saucepan melt remaining 4 tbsp butter.
8. Stir in lemon juice, liqueur, honey, orange zest and soya sauce.
9. Turnover chicken pieces.
10. Pour honey mixture over chicken.
11. Continue baking an additional 30 minutes or until chicken is glazed and tender.

Reviews

[Kittencalrecipezazz]

Hi BK, I made this chicken tonight for dinner and it waas thoroughly enjoyed by all I had orange liqueur left over from the holidays that needed to be used up, the only change I might make next time is to reduce the orange liqueur slightly, I will be making this again soon, we loved it, thank for sharing hon!...Kitten:)

 

[LAURIE]

This was really good BK. I loved the sauce, however mine didnt glaze the chicken like I thought it would, it stayed very liquidy and I was afraid that if I cooked it longer the chicken would get too dried out. I tried to thicken a small amount of the sauce but it changed the taste to me. The best thing that I took the meat off the bones and put it in the sauce and refrigerated it. It was wonderful on a salad the next day with some mandarin orange slices, sliced almonds and rice noodles! When I make this again I am going to only do boneless breasts and not cook as long and brown on the stove. I also used orange juice in place of the liqueur. Thanks BK for a great recipe!