Chicken In Milk And Honey

• 3 lbs chicken, cut into serving size pieces
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1/2 cup flour, mixed with the salt and pepper
• 3 tablespoons oil
• 3 cups milk
• 1/3 cup honey
• 3 tablespoons finely chopped fresh parsley
• 1/4 teaspoon dried sage
• 1 teaspoon hyssop
• 1/2 teaspoon savory
• 1/4 - 1/2 teaspoon saffron
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1/3 cup pine nuts

1. Dredge chicken pieces in flour mixture.
2. Brown chicken pieces in the oil in a large saucepan (or electric frypan) until golden on both sides.
3. Combine milk, honey, herbs, salt and pepper in a bowl.
4. (Helps if the honey has been slightly warmed and is not too thick.) Pour the milk/honey mixture over the browned chicken in the saucepan, stirring well to combine the chicken drippings with the fluid.
5. Cover and simmer (GENTLY) for about 20 minutes or until chicken is tender.
6. (NB if the milk/honey mix boils or simmers too fast, the mixture will curdle. It is still edible, but looks terrible.) Check and adjust seasoning to taste.
7. Stir in pinenuts just before serving.

chicken, salt, fresh ground pepper, flour, oil, milk, honey, fresh parsley, sage, hyssop, savory, saffron, salt, fresh ground pepper, pine nuts

Taken from www.food.com/recipe/chicken-in-milk-and-honey-23914 (may not work)