Title: Chicken Baked with Honey
Categories: Poultry
Yield: 6 Servings
| 2 | | YOUNG CHICKENS, CUTUP |
| 1 | | FLOUR AS NEEDED |
| 1/4 | c | BUTTER |
| 1 | c | CHOPPED ONION |
| 1 | ts | SALT |
| 1/2 | ts | PEPPER |
| 1/2 | ts | ROSEMARY |
| 1 | tb | HONEY FOR EACH PIECE CHICKEN |
| 1 | c | CHICKEN STOCK (BROTH) |
SPRINKLE EACH PIECE OF CHICKEN WITH FLOUR. SAUTE CHICKEN IN BUTTER ON BOTH
SIDES UNTIL GOLDEN. ADD BUTTER AS NEEDED. REMOVE CHICKEN TO PAPER TOWELING.
SAUTE ONIONS UNTIL GOLDEN. ARRANGE CHICKEN AND ONION IN A 2 QUART
CASSEROLE. SPRINKLE CHICKEN WITH SALT, PEPPER, ROSEMARY AND DRIZZLE EACH
PIECE WITH HONEY. COVER AND BAKE AT 350 DEG F FOR ABOUT AN HOUR, BASTING
FREQUENTLY. MAKES ABOUT 6 SERVING.