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French Country Chicken with Herbs and Honey

From

June/July 2009

French Country Chicken with Herbs and Honey

We used bone-in, skin-on split chicken breasts for the best flavor and moistest texture in our recipe for French Country Chicken with Herbs and Honey. Cooking the chicken breasts skin-side down in a hot skillet ensured the skin was nice and crisp. When building the sauce, it was essential to scrape up any browned bits left by the chicken. They may not look like much, but the bits add valuable flavor.

Tasters preferred frozen artichokes in our recipe for French Country Chicken with Herbs and Honey, as the texture of canned artichokes was often mushy.

Serves 4

Herbes de Provence, a dried herb blend, can be found in the jarred herb section of the supermarket. Cider or white vinegar can be substituted for the white wine vinegar.

Ingredients

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