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WHEN I was a young girl, this was my oldest sister's Sunday dinner. The tradition has continued, as I make this dish twice a month and my four daughters serve their families with this favorite dish. It has an old-fashioned subtle flavor and the chicken is crisp and brown.
Originally published as Honey-Glazed Chicken in Reminisce August/September 2006, p 48
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 12, 2010 by jenluv37
The skin tasted pretty good but the flavor wasn't strong enough to get through to the chicken. Might be better on wings.
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