Honey& Bacon Fried Chicken With Lemon Gravy

* Exported from MasterCook *

HONEY & BACON FRIED CHICKEN WITH LEMON GRAVY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken -- about 4 lbs,cut in
-serving pieces
1/4 c Honey
2 tb White wine vinegar
4 Bacon strips
1/2 c Vegetable shortening
3 tb Flour, all purpose
3 tb Whole wheat flour
-Salt &
-freshly ground black pepper
1/4 c Chicken stock
1 c Heavy or whipping cream
1 t Lemon juice
1 d Hot pepper sauce
1 t Chives -- fresh chopped

"Matchless recipes stem from unlikely places. This
recipe was uncovered in a "bed-and-breakfast"
establishment not far from Nashville, Tennessee ...
When the meal was praised to the heavens, the owner
admitted the recipe was not exactly her own. Her
grandmother brough a honey-baked chicken as part of
dowry when she sailed from Scotland to America in the
late nineteenth century. In the intervening years, she
altered her chicken to its present sensational
rendition. After I ate extra portions for two days,
she generously donated the recipe."

Place the chicken in a shallow glass dish or ceramic
bowl. Combine the honey with the vinegar and pour over
the chicken, turning the pieces to coat with the
mixture. Let stand, covered, 2 hours. Saute the bacon
in a 12-15 inch cast iron skillet till crisp. Drain on
paper towels. Crumble and set aside. Add the vegetable
shortening to the bacon drippings. Heat over
medium-low heat until hot. Meanwhile, remove the
chicken pieces from the marinade and pat dry. Combine
the flours, with the salt and pepper to taste on a
plate. Coat the chicken pieces well with the flour
mixture. Set aside 1 Tbsp of the flour mixture. Gently
place the floured chicken skin side down in the hot
grease. Slowly fry the chicken pieces until crisp and
the juices run yellow when pricked with a fork, about
20 minutes on each side. Preheat the oven to 375F.
Drain the chicken pieces on a paper bag and place on a
shallow heatproof serving platter. Place in the oven
12 to 15 minutes. Meanwhile, discard all but 1 Tbsp
drippings from the skillet. Stir in the reserved 1
Tbsp floure mixture. Cook, stirring constantly, 2
minutes. Whisk in the chicken stock and cream,
scraping the sides and the bottom of the skillet. Cook
over medium heat until thickened, about 5 minutes.
Reduce heat to low and stir in the lemon juice and hot
pepper sauce. Add salt and pepper to taste. Stir in
the chives. Spoon some of the gravy over the chicken
pieces and sprinkle with the reserved bacon. Pass the
remaining gravy on the side. SERVES: 4

Source:"As American as Apple Pie" by Phillip Stephen
Schultz



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