Ingredients Jump to Instructions ↓

  1. 1 Chicken -- about 4 lbs,cut in

  2. -serving pieces 1/4 c Honey

  3. 2 tb White wine vinegar

  4. 4 Bacon strips

  5. 1/2 c Vegetable shortening

  6. 3 tb Flour, all purpose

  7. 3 tb Whole wheat flour

  8. -Salt & -freshly ground black pepper 1/4 c Chicken stock

  9. 1 c Heavy or whipping cream

  10. 1 t Lemon juice

  11. 1 d Hot pepper sauce

  12. 1 t Chives -- fresh chopped

  13. 2 hours. Saute the bacon in a

  14. 12-15 inch cast iron skillet till crisp. Drain on paper towels. Crumble and set aside. Add the vegetable shortening to the bacon drippings. Heat over medium-low heat until hot. Meanwhile, remove the chicken pieces from the marinade and pat dry. Combine the flours, with the salt and pepper to taste on a plate. Coat the chicken pieces well with the flour mixture. Set aside

  15. 1 Tbsp of the flour mixture. Gently place the floured chicken skin side down in the hot grease. Slowly fry the chicken pieces until crisp and the juices run yellow when pricked with a fork, about 20 minutes on each side. Preheat the oven to

  16. 12 to 15 minutes. Meanwhile, discard all but

  17. 1 Tbsp

  18. 1 Tbsp floure mixture. Cook, stirring constantly,

  19. 2 minutes. Whisk in the chicken stock and cream, scraping the sides and the bottom of the skillet. Cook over medium heat until thickened, about 5 minutes. Reduce heat to low and stir in the lemon juice and hot pepper sauce. Add salt and pepper to taste. Stir in the chives. Spoon some of the gravy over the chicken pieces and sprinkle with the reserved bacon. Pass the remaining gravy on the side. SERVES:

  20. 4 Source:"As American as Apple Pie" by Phillip Stephen Schultz


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