Glazed chicken with lemon relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Chicken broth |
| ¼ | cup | Butter or margarine |
| ¼ | cup | Onion -- chopped |
| 1 | tablespoon | Honey |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | each | Broiler-fryer chicken |
| (about 3 pounds), cut in | ||
| Pieces | ||
| LEMON RELISH: | ||
| 1 | each | Lemon |
| ½ | each | Celery rib -- cut up |
| ¼ | small | Sweet red pepper -- cut up |
| 2 | eaches | Green onions -- cut up |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Hot pepper sauce |
Directions
In a saucepan, combine the first seven ingredients; bring to a boil.
Reduce heat and simmer, uncovered, for 5 minutes. Remove from the heat. Dip chicken pieces in glaze; place on broiler rack. Broil, approximately 5 in. from the heat, for 12 minutes, basting several times with the glaze. Turn chicken; broil 10-12 minutes more or until done. Meanwhile, trim outer portion of peel from lemon; set aside.
Cut off and discard white membrane. Quarter lemon; discard seeds.
Place lemon and peel in a food processor or blender; process until peel is finely chopped. Add remaining relish ingredients; process until vegetables are finely chopped. Serve with the chicken. Yield: 4-6 selvings (about ¾ cup relish) Recipe By : Taste of Home