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Add a photoRaciónes: 6
Ingredientes
- 2 x YOUNG CHICKENS, CUTUP
- 1 x FLOUR AS NEEDED
- 1/4 c. BUTTER
- 1 c. Minced ONION
- 1 tsp SALT
- 1/2 tsp PEPPER
- 1/2 tsp ROSEMARY
- 1 Tbsp. HONEY FOR EACH PIECE CHICKEN
- 1 c. CHICKEN STOCK (BROTH)
Direcciones
- SPRINKLE EACH PIECE OF CHICKEN WITH FLOUR. Saute/fry CHICKEN IN BUTTER ON BOTH SIDES Till Golden brown. Add in BUTTER AS NEEDED. REMOVE CHICKEN TO PAPER TOWELING.
- Saute/fry ONIONS Till Golden brown. ARRANGE CHICKEN AND ONION IN A 2 Qt 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 6 servings | |
| Calories 976 | |
| Calories from Fat 627 | 64% |
| Total Fat 69.68g | 87% |
| Saturated Fat 22.61g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 793mg | 33% |
| Potassium 851mg | 24% |
| Total Carbs 5.47g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.9g | 3% |
| Protein 77.25g | 124% |
