Poached Chicken with Onion-Honey Sauce

Tushkovana kurka z tsybuliano-medovoyu pidlyvoyu

Preparation info

  • Makes

    6 to 8

    servings / 1½ cups sauce
    • Difficulty


Appears in

The New Ukrainian Cookbook

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

  • About

This is another delicious use for poached chicken. Sauces concocted from a particular vegetable or fruit, made sweet and sour with the addition of vinegar and honey, are an ancient Ukrainian specialty. This is my version of onion and honey sauce. It is a sauce that pairs well with all meats, but is especially good with poultry.


Poached Chicken

  • 2 chickens (about 3 pounds each), quartered
  • 1 tablespoon plus 1 teaspoon


Poach chicken

Put the chicken pieces in a large pot and cover with cold water. Bring to barely a boil over high heat and discard any foam that rises to the top. At the boiling point, stir in the salt, reduce the heat to low, cover, and simmer about 1 hour or until the chicken is tender.

Make the onion-honey sauce