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Honey Glazed Chicken In Dill Cream Sauce

Samis.Foodisms's picture
This Honey Roasted Chicken with the smooth rich creamy sauce flavored with dill is perfect for Jewish holiday and Sabbath lunches as honey symbolizes sweet beginnings, making it particularly fitting for the Rosh Hashanah lunch. The cream sauce keeps the chicken from drying out when reheated on the Shabbat Plata (hotplate). Serve with rice, topped with more dill cream sauce, and accompany with glazed carrots, or with a pomegranate and apple salad if you like.
Ingredients
  Chicken 1 Pound (breasts or drumsticks, with or without skin.)
  Sea salt To Taste (Flaky)
  Coarsely ground pepper To Taste
  Garlic 2 Clove (10 gm), finely minced.
  Dried rosemary 1 Teaspoon, crushed
  Light honey 4 Tablespoon
  Worcestershire sauce 2 Tablespoon
  Mustard 2 Teaspoon (preferably Dijon)
  Chicken broth/White wine 1⁄2 Cup (8 tbs)
  Cream 4 Tablespoon
  Lemon juice/White wine vinegar 1 Teaspoon
  Fresh dill 2 Tablespoon, chopped
Directions

GETTING READY
1. In a large shallow dish, arrange the chicken and season with salt and pepper. If using drumsticks, pierce them all over with a fork.
2. In a small bowl, combine garlic, rosemary, honey, Worcestershire sauce, and mustard.
3. Drizzle over the chicken and toss to coat well. I always use by hand to do this.
4. Cover the dish with plastic wrap and refrigerate the chicken overnight or for at least 4 hours.
5. Preheat the oven to 350 degree F

MAKING
6. Turn the chicken into a baking pan and place in heated oven.
7. Roast the chicken for 40 to 50 minutes or until the chicken is tender and glazed. Turn the chicken occasionally while roasting to brown evenly. Alternatively, you can sauté the chicken in butter or oil in a skillet, until tender and glazed.
8. Transfer the chicken to a serving platter and keep warm.
9. Deglaze the pan in which the chicken is cooked with the chicken broth or wine, scraping up any of the browned bits for flavor.
10. Whisk in cream and lemon juice or white wine vinegar, stirring until smooth.
11. Return the chicken to the pan and add the dill. Cook for an additional minute, turning the chicken to coat with the sauce.

SERVING
12. Serve the Honey Glazed Chicken in Dill Cream Sauce with pasta tossed with sautéed onion and red bell pepper and oven-roasted tomatoes or serve with roasted zucchini and mashed potatoes if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Main Dish
Feel: 
Meaty, Creamy
Method: 
Roasted
Interest: 
Holiday, Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
4
Story
I came up with this recipe while I was attempting to make the standard honey chicken. Since not everyone likes their chicken sweet, I made this wonderful cream sauce adding dill instead of the chives, originally called for and adding some lemon juice to brighten the flavor. The cream and dill make perfect partners in a quick pan sauce for boneless chicken or drumsticks. I love this dish not only for its flavors but because it is quick and easy enough for any festive occasion and pairs well with a variety of side dishes.

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2 Comments

Anonymous's picture
Beautiful recipe. I love the flavor of dill and Im sure the cream sauce will be wonderful.
Anonymous's picture
Looks great!