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Recipe
Honey Penny Chicken Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1219g | |
| Calories 2637 | |
| Calories from Fat 1347 | 51% |
| Total Fat 149.76g | 187% |
| Saturated Fat 44.95g | 180% |
| Trans Fat 0.01g | |
| Cholesterol 714mg | 238% |
| Sodium 1418mg | 59% |
| Potassium 2057mg | 59% |
| Total Carbs 147.87g | 39% |
| Dietary Fiber 3.8g | 13% |
| Sugars 141.61g | 94% |
| Protein 176.44g | 282% |
Ingredients Convert Measures
- 1 (3 lb.) chicken, cut up
- 2 teaspoon butter
- 1/2 c. honey
- 1/2 teaspoon curry pwdr
- 1/4 c. mustard
- 1 teaspoon garlic pwdr
- 1/2 teaspoon pepper
- Touch of paprika
Directions
- Skin chicken. Wash and pat dry. Tuck wing tip under wing for easier turning. Heat butter in skillet or possibly Dutch oven and add in all ingredients except paprika, stirring before adding chicken. Sprinkle chicken with paprika, then lay on top of liquid. Cover and cook in oven at 375 degrees for 1 hour. Turn chicken occasionally to coat proportionately with sauce. Serve with rice or possibly buttered noodles.
