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Saint Chicken  Recipe

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This recipe for Saint Chicken , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donnieta (Mills) Shupert
Added: Wednesday, March 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
10 pieces chicken
Juice of one lemon
olive oil
c honey
c rose or white wine
2 cloves garlic, mashed
1 Tbsp mixed dried herbs
1-2 Tbsp chopped fresh parsley optional

Directions:
Directions:
Put chicken pieces in large freezer bag. Add lemon juice, olive oil, honey and wine, stir until dissolved. Add to bag of chicken and herbs. Seal bag, mix well, refrigerate overnight. Heat oven to 325 degrees; put chicken skin side up in roasting pan with marinade: Cover with foil. Cook 2 hours, remove foil and turn oven to 425 degrees, cook another 15 to 25 minutes until chicken skin is browned. Keep an eye on it the honey in the marinade makes it burn quickly. Remove chicken to platter spoon off fat. To make sauce scrape any concentrated bits of juice sticking to pan surface, add c of water to dilute. Stir until golden brown. Pour over chicken before serving.


 

 

 

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