Chicken In Milk And Honey Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts into a 9x13-inch baking dish. Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken.
• Bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

Steps:

• 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.
• Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.
• To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.

Steps:

• Combine first four ingredients and dredge chicken it it.
• Allow to dry for about 5 minutes.
• Unused flour mixture can be used to make gravy.
• Brown chicken in about 1/2" of hot oil.
• Place browned chicken in shallow baking pan.
• Do not stack or crowd.
• Mix melted butter with milk and drizzle over chicken.
• Bake uncovered at 350° for about 40 minutes or until done.
• If chicken looks dry during baking, pour a little additional milk on it.

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Place chicken in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 1 hour or until juices run clear.