Title: Chicken baked with honey
 Categories: Poultry
      Yield: 6 Servings
 
      2 ea YOUNG CHICKENS, CUTUP
      1 ea FLOUR AS NEEDED
    1/4 c  BUTTER
      1 c  CHOPPED ONION
      1 ts SALT
    1/2 ts PEPPER
    1/2 ts ROSEMARY
      1 tb HONEY FOR EACH PIECE CHICKEN
      1 c  CHICKEN STOCK (BROTH)
 
  SPRINKLE EACH PIECE OF CHICKEN WITH FLOUR. SAUTE CHICKEN IN BUTTER ON
  BOTH SIDES UNTIL GOLDEN. ADD BUTTER AS NEEDED. REMOVE CHICKEN TO
  PAPER TOWELING. SAUTE ONIONS UNTIL GOLDEN. ARRANGE CHICKEN AND ONION
  IN A 2 QUART CASSEROLE. SPRINKLE CHICKEN WITH SALT, PEPPER, ROSEMARY
  AND DRIZZLE EACH PIECE WITH HONEY. COVER AND BAKE AT 350 DEG F FOR
  ABOUT AN HOUR, BASTING FREQUENTLY. MAKES ABOUT 6 SERVING.