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Honey Roast Chicken with Caramelized Shallots

Although not indicated in the recipe title, it must be pointed out that the shallots are caramelized with bacon. Now that we have your attention, you NEED to make this! The chicken is gently braised in a rich stock-laden sauce and takes on a moist, melt-in-your-mouth texture. The shallots cook with honey, bacon, and a hit of vinegar to make a jam-like concoction to serve alongside. YUM!

Honey Roast Chicken with Caramelized Shallots

a drizzle of olive oil
4 bone-in, skin-on chicken breasts
a little butter
2 tsp. all-purpose flour
2 cups hot chicken stock
2 tbs. honey
6 large shallots, peeled and halved
7 oz. bacon lardons (4 thick slices cut crosswise into pieces)
4 tsp. cider vinegar

Heat the oil in a large sauté pan or casserole and pan-fry the chicken breasts skin-side-down until golden, then turn over and cook the other side. You may need to do this in batches. Set aside.

Add a knob of butter to the pan juices and stir in the flour. Gently cook for 1 minute, then add the stock and bring to a boil. Return the chicken to the pan and season well. Cover and simmer for 30 minutes until the chicken juices run clear.

Meanwhile, put another knob of butter in a large skillet with the honey. Add the shallots, cut-side-down and cook for a few minutes over medium heat until caramelized. Season, then add the lardons and continue to cook until golden. Stir in the vinegar and cook 1 minute. To serve spoon the braising  sauce over the chicken to serve and add the shallots alongside.

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