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Recipe by: erkut
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See below ingredients and instructions 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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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