Chicken in Milk and Honey
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Sandra Hyde
MONASH, ACT
I live in Australia and love travelling.
I am happily back in Canberra - the Nation's capital with the man of my dreams (for the last 39 years). Unfortunately I only have access to the internet at work, and with my new job there is very little time for the pleasure of reading up on 'Zaar.
Have a cat, a dog, a husband, 2 children, 2 grandchildren and a very hectic life.
Favourite hobby is collecting recipes and cooking. I love to cook - the more the better.
And a deep interest in medieval times. More than half my recipes are not for food. Things like how to make artificial gemstones, how to rid a home of pests, correct behaviour and so forth. Very, very interesting stuff.
As I get older, I am finding there doesn't seem to be enough time in a day to do what I want.