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Recipe by: isalien
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See below ingredients and instructions of the recipe
2 ea YOUNG CHICKENS, CUTUP 1/2 ts PEPPER
1 ea FLOUR AS NEEDED 1/2 ts ROSEMARY
1/4 c BUTTER 1 tb HONEY FOR EACH PIECE CHICKEN
1 c CHOPPED ONION 1 c CHICKEN STOCK (BROTH)
1 ts SALT
SPRINKLE EACH PIECE OF CHICKEN WITH FLOUR. SAUTE CHICKEN IN BUTTER ON BOTH
SIDES UNTIL GOLDEN. ADD BUTTER AS NEEDED. REMOVE CHICKEN TO PAPER
TOWELING. SAUTE ONIONS UNTIL GOLDEN. ARRANGE CHICKEN AND ONION IN A 2
QUART 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.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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