Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea YOUNG CHICKENS, CUTUP 1/2 ts PEPPER
1 ea FLOUR AS NEEDED 1/2 ts ROSEMARY
1/4 c BUTTER 1 tb HONEY FOR EACH PIECE CHICKEN
1 c CHOPPED ONION 1 c CHICKEN STOCK (BROTH)
1 ts SALT

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.

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