This was a strange recipe. I think I have tried it before, a long time ago. The proportions were off, and I used much more chicken broth. Perhaps it is because it forgot to cover the pot and the liquid boiled away, or perhaps the "condensed chicken broth" can was huge. But I couldn't find any condensed and just doubled the regular broth and left out the water. I burned the chicken breast on the second "honeying", but the chicken had a great flavor. There is a lot of time that goes into this dish, including boiling the chicken in the broth and vegetables the day before, refrigerating it overnight, and then reheating it again the next day before broiling it!! I didn't have any green grapes or watercress, but I don't know how that would have improved the presentation. The directions got a bit confusing after you reheat the chicken before broiling it. I ended up using 1 cup of the broth in the bottom of the pan while I broiled the chicken. I used skinless, boneless chicken breasts. I think I will keep this recipe, with a note to use more broth and not to burn the chicken on the second broiling!!Elegant Honeyed Chicken Breasts
1/4 c. sliced almonds
1 med. onion, sliced
1 stalk celery, sliced
1 carrot, sliced
1 sprig parsley
1 t. salt
1/2 t. pepper
1 t. dried rosemary leaves
1 small bay leaf
1 can condensed chicken broth (use WAY more than this)
1 c. water (use only if you use condensed broth)
4 whole chicken breasts
1/3 c. honey
green grapes
water cress
1. The day before, toast almonds. Cool and transfer to a covered container for tomorrow.
2. The day before, in a 6-quart kettle, bring broth, water, onion, celery, carrot, parsley, salt, pepper, rosemary, and bay leaf to a boil. Add chicken and cover. Simmer for 30 minutes. Cool at room temperature and refrigerate overnight.
3. Next day, reheat the chicken and broth at low for 10 minutes.
4. Remove chicken and place in large shallow pan, skin-side up. Strain chicken broth, and cover the chicken with 1 cup of broth. Save remaining broth for another recipe. Brush chicken with half of the honey.
5. Broil 4" from heat source for 2 minutes. Brush chicken with remaining honey (if you have boneless, skinless breasts you may wish to turn the breast before the second broiling). Broil for another 2 minutes.
6. Place chicken on a platter covered in almonds and garnish with green grapes and water cress. Serve immediately. Serves 8.
1 med. onion, sliced
1 stalk celery, sliced
1 carrot, sliced
1 sprig parsley
1 t. salt
1/2 t. pepper
1 t. dried rosemary leaves
1 small bay leaf
1 can condensed chicken broth (use WAY more than this)
1 c. water (use only if you use condensed broth)
4 whole chicken breasts
1/3 c. honey
green grapes
water cress
1. The day before, toast almonds. Cool and transfer to a covered container for tomorrow.
2. The day before, in a 6-quart kettle, bring broth, water, onion, celery, carrot, parsley, salt, pepper, rosemary, and bay leaf to a boil. Add chicken and cover. Simmer for 30 minutes. Cool at room temperature and refrigerate overnight.
3. Next day, reheat the chicken and broth at low for 10 minutes.
4. Remove chicken and place in large shallow pan, skin-side up. Strain chicken broth, and cover the chicken with 1 cup of broth. Save remaining broth for another recipe. Brush chicken with half of the honey.
5. Broil 4" from heat source for 2 minutes. Brush chicken with remaining honey (if you have boneless, skinless breasts you may wish to turn the breast before the second broiling). Broil for another 2 minutes.
6. Place chicken on a platter covered in almonds and garnish with green grapes and water cress. Serve immediately. Serves 8.
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