Honey-Fried Chicken with Thyme and Mint Sauce

Name: Honey-Fried Chicken with Thyme and Mint Sauce
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: Freshly ground pepper to taste; Salt to taste, if desired; 2½ tablespoons vinegar, preferably raspberry or other fruit-flavored vinegar; 1½ cups heavy cream; 1 tablespoon finely chopped fresh thyme leaves, or 1 teaspoon dried; 2 tablespoons whole wheat flour; ½ cup rich chicken broth; ½ cup dry white wine; ½ cup lard; ½ cup corn, peanut, or vegetable oil; 1½ tablespoons finely chopped fresh mint leaves; 1 teaspoon freshly grated lemon rind; ½ cup (all-purpose) flour; ½ cup honey; 1 chicken (about 4 pounds), cut into serving pieces

Preparation info

Yield:
4
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 chicken (about 4 pounds), cut into serving pieces
½ cup honey

Americas
United States
Dinner

Method

Put the chicken pieces in a mixing bowl. Blend the honey and vinegar and pour it over the chicken. Stir to coat the pieces evenly. Let stand at least 2 hours, stirring occasionally. Drain the chicken pieces on paper towels, but reserve and set aside 2 tablespoons of the marinade