Fricasseed Chicken With Acacia Honey
Published May 24, 1988
- Total Time
- About 40 minutes
- Rating
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Ingredients
1 chicken, 3 ½ pounds, cut into serving pieces
Salt and freshly ground pepper to taste
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons finely chopped shallots
12 small white onions, about ½ pound, peeled
2 bay leaves
2 sprigs fresh thyme or ½ teaspoon dried
½ cup dry white wine
¼ cup heavy cream
¼ cup chicken broth
Juice of 1 lemon
1 tablespoon acacia honey or any other honey
Nutritional analysis per serving (4 servings)
16 grams carbs; 323 milligrams cholesterol; 1073 calories; 32 grams monosaturated fat; 14 grams polyunsaturated fat; 23 grams saturated fat; 75 grams fat; 1 gram trans fat; 2 grams fiber; 1386 milligrams sodium; 76 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle chicken pieces with salt and pepper.
- Step 2
Heat oil and butter in a heavy skillet large enough to hold chicken pieces in one layer. Add chicken skin-side down and cook until golden brown, about 10 minutes. Do not cover.
- Step 3
Drain off fat and add shallots and onions. Stir and cook over medium heat for about 5 minutes until onions are light brown. Add bay leaves and thyme. Stir, add wine, cream, chicken broth, lemon juice and honey. Bring to a boil, stir and scrape the bottom of skillet.
- Step 4
Cover and simmer for about 15 minutes or until chicken is done. Remove cover and cook for 5 more minutes to reduce the sauce.
- Step 5
Remove bay leaves and thyme sprigs before serving. Serve hot.
Private Notes