Maltese Chicken with Red Wine and Honey Gravy
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- chopped fresh parsley
- 1 cup dry red wine, such as zinfandel
- Carbohydrate 11 g(4%)
- Cholesterol 231 mg(77%)
- Fat 53 g(82%)
- Fiber 0 g(1%)
- Protein 58 g(115%)
- Saturated Fat 14 g(71%)
- Sodium 219 mg(9%)
- Calories 808
Preparation Rinse chicken and pat dry. Heat oil in heavy large deep skillet over medium heat. Add chicken to skillet. Cover and cook until golden brown, about 15 minutes per side. Turn chicken skin side up; continue to cook uncovered until cooked through, about 10 minutes longer. Transfer chicken to platter; tent with foil to keep warm. Pour off excess fat from skillet. Add wine and honey. Simmer until reduced to 1/3 cup, stirring often, about 8 minutes. Season with salt and pepper. Pour sauce over chicken. Sprinkle with parsley.
Preparation Rinse chicken and pat dry. Heat oil in heavy large deep skillet over medium heat. Add chicken to skillet. Cover and cook until golden brown, about 15 minutes per side. Turn chicken skin side up; continue to cook uncovered until cooked through, about 10 minutes longer. Transfer chicken to platter; tent with foil to keep warm. Pour off excess fat from skillet. Add wine and honey. Simmer until reduced to 1/3 cup, stirring often, about 8 minutes. Season with salt and pepper. Pour sauce over chicken. Sprinkle with parsley.
