18th Century Drunken English Somerset Cider Chicken With Honey Recipes

Steps:

• In pan, heat butter and oil.
• Brown chicken in this mixture.
• Season with salt & pepper if desired, remove.
• In remaining fat, cook onion and garlic until clear.
• Add ground or crushed almonds, basil, pepper, and honey and cook, stirring, until mixture is well blended.
• Combine broth and cornstarch and add to pan; cook, stirring, over high heat until sauce thickens.
• Remove from heat, stir in lemon juice.
• Place chicken in a casserole dish, spooning sauce over.
• Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.

Steps:

• Season your chicken pieces with half the creole seasoning.
• Heat olive oil in dutch oven and brown chicken pieces for about 4 minutes per side on Med-High heat. Just until golden brown.
• Take out of skillet and set aside on plate or in dish.
• Add butter, onions, bell peppers, and celery to skillet. Saute for 5 minutes or until veggies start to get lightly brown and caramelized. Slowly stir in flour and cook for another 2 minutes or until flour is fully incorperated and lightly browned.
• Add chicken stock slowly and stir until incorperated and it begins to thicken.
• Return chicken to pot and add the rest of the creole seasoning, garlic, black and white pepper, white wine, thyme and bay leaves.
• Bring to a boil and then let simmer on low covered for 30 minutes.
• Add heavy cream and hot sauce. Stir and taste. May need a little kosher salt to taste.
• Bring to a boil again, and let simmer on low for another 20 minutes.
• Serve over white rice.
• Goes great with french bread and white wine.
• People say "But, there are bones in there!".
• But I believe that's the secret to the amazing flavor.
• You can take the skin off of your chicken and use half and half instead of heavy cream, but that's about the most fat/flavor I'd take out.

Steps:

• Set oven to 350ºF or mark 4.
• Melt half the butter in a frying pan and lightly brown the chicken pieces.
• Transfer to a caserole dish and roast for approximately 1 hour until cooked through.
• Prepare the sauce by melting the remaining 1 oz butter in a saucepan and gently cooking the onion until soft and transparent. Stir in the flour and cook gently for 2 to 3 minutes, stirring all the time.
• Remove the pan from the heat and stir in the milk and cider gradually.
• Return to the heat and bring to the boil, stirring all the time until the sauce thickens.
• Cook for 2 to 3 minutes. Remove from the heat and stir in three quarters of the cheese, the mustard and salt and pepper to taste. Pour the sauce over the cooked chicken, sprinkle with the remaining cheese and brown in a hot oven or under a grill.
• Serve hot with green vegetagles and jacket potatoes.

Steps:

• Preheat the oven to 190C, 400F, gas mark 5.
• Combine the lime(lemon), onion and garlic with the butter. Stuff half of this under the skin of the chicken, working carefully under the skin of the breast. Put the remaining flavoured butter inside the bird, with the chopped lovage (celery stalks/leaves) and the lavender flowers. Secure the skin over the neck with a skewer and put the chicken in a roasting tray.
• Combine the olive oil and honey in a pan and heat gently so the honey liquefies. Stir, then pour over the chicken. Season well.
• Roast for 45 minutes per kg plus 20 minutes, basting every 20 minutes or so.
• If the chicken seems to be browning too quickly, cover it with foil half way through cooking. To test whether the chicken is cooked, pierce it with a skewer in the thickest part. If the juices run clear, it is cooked. Leave to stand, covered with foil, for 20 minutes before carving.
• Garnish with lavender and lovage sprigs.
• Carve at the table and serve with the pan juices, green beans and apple & potato purée.

Steps:

• Gently heat all the ingredients in a small saucepan.
• Strain into a heat-proof goblet when hot.