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CAPON IN MILK AND HONEY

Category:    Chicken
Yield: 6 servings
 
      4 lb Capon, Cut Up Into Pieces           2    Sage Leaf, Fresh, Minced
    1/2 c  Flour                               1 ts Hyssop
    1/2 ts Salt                              1/2 ts Savory
    1/8 ts Pepper                            1/4 ts Saffron
      3 tb Oil                               1/2 ts Salt
      3 c  Milk                              1/8 ts Pepper
    1/3 c  Honey                             1/3 c  Pine Nuts
      3 tb Parsley, Fresh, Minced         
 
  Mix the flour with 1/2 teaspoon salt and 1/8 teaspoon pepper.  Dredge the
  fowl in this mixture.  Brown the pieces in oil in a large heavy saucepan
  until golden on both sides.  Combine milk, honey, herbs, salt, and pepper
  in a bowl.  Pour liquid over browned fowl in the saucepan, stirring to
  combine drippings with sauce.  Cover and simmer about 20 minutes or until
  fowl is tender.  Correct seasoning.  Stir in pinones just before serving.

 

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