|From granny's cookbook|
I loved her fried chicken, and that's the one thing I never learned to cook. I always felt like my crust was either too hard and crusty, or I couldn't get much of a crust at all, but instead one of those greasy, barely brown ones. I would either not get it cooked thoroughly, or it would be so tough that no one could eat it. I can make oven-fried chicken, but I'm not thinking she would approve of that.
So when I was putting together this recipe, I got nostalgic for my old granny and got out her cookbook, which is the where the picture above came from. It was written before I was born, and I get a chuckle out of the pictures in it, but use it plenty still.
For your enjoyment, I give you Honey Plum Chicken. I doubt granny would have liked it, because she would have thought it too fancy and gourmet--something she didn't take to (and neither does her son, my dad.) But my husband loved it.
Honey Plum Chicken
1 cut up chicken (I prefer thighs)
oil for browning chicken (olive or coconut is my choice, peanut oil sparingly)
flour, salt and pepper for dredging chicken
Dredge chicken in flour mixture, and brown on both sides in pan with oil.
Meanwhile, combine the following plum sauce:
1 16 oz can plums, or 4 small plums, cut into small pieces
Several squeezes of fresh lemon
1/4 c oil
3 T honey
1 T maple syrup
1/2 t ginger
1/2 c onion
1/2 c any juice
Pour off oil from chicken and add the above sauce. Continue cooking until chicken is thoroughly cooked ( 20 - 30 min). Sauce will thicken as it cooks down.
|Honey Plum Chicken|