Honey chicken with white wine

Recipe from: 2/11/1993 12:00:00 AM
Ingredients 8
Servings 1
Minutes +/- 15 min


Serving Change
  • 3
    onions, coarsely chopped or 6 whole pickling onions
  • 2
    cloves garlic, crushed
  • oil for frying
  • 8
    chicken pieces OR 1 whole chicken, cut into 8 pieces, skin and fat removed, if desired
  • salt and black pepper
  • 30
  • 5
    dried (or 15 ml) fresh) tarragon
  • 75
    white wine


+/- 15 min
Preheat the oven to 180 ºC (350 ºF). Sauté the onion and garlic in a little heated oil till soft. Transfer to an ovenproof dish. Season the chicken with salt and black pepper and brown on the outside. Arrange on top of the onion mixture in the oven-proof dish. Blend the honey, tarragon and white wine. Heat and pour over the chicken pieces. Cover the chicken with aluminium foil and bake for 1 hour or till the chicken is done (the juices should run clear when pierced with a skewer in the thickest part of the thigh). Brush with the white wine mixture every now and then. Remove the foil cover and bake for another 30 minutes uncovered or till the chicken is brown on top. Serve with a salad. Serves 4-6.

Read more on: poultry  |  bake  |  roast


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