Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea YOUNG CHICKENS, CUTUP
1 ea 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.

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