1/2 cup honey
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
1 quart water
1/4 cup olive oil
1 cup chicken broth
2 eggs
1 teaspoon lemon zest
1 tablespoon orange zest
2 teaspoons white sugar
2 tablespoons honey
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a resealable plastic bag. Mix honey, salt, paprika and pepper. Place chicken in resealable plastic bag; place 2 inches from heat source and turn to coat. Cover; refrigerate 30 minutes.
Heat oven to 300 degrees F (150 degrees C).
Mist chicken with lemon juice. Mix salad dressing and chicken broth with the honey dressing mixture. Rub chicken with lemon zest, mixing well; pat coated chicken with orange and lemon zest.
Heat olive oil in large skillet over medium heat. Add chicken and fry for 5 to 6 minutes on each side or until leather is no longer pink and juices run clear. Remove from pan and let cool on a wire rack.
Remove chicken from foil and place in skillet. Brush with olive oil and add chicken broth, eggs, lemon zest, lemon zest, sugar, honey and salt. Stir well. Place coated chicken in saucepan. Continue to simmer for 2 hours, turning once, until liquid is absorbed and chicken is cooked through.
very good, a little gooey but immaculately baked biscuits. i may try with a bit of garlic powder next time. these were so tender and moist they almost felt wrong. only thing that would be different would be toly salt the biscuits...a subtle flavor isnt it??
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