| 1 | "matchless recipes stem from unlikely places. |
| 2 | This recipe was uncovered in a "bed-and-breakfast" establishment not far from nashville, tennessee ... |
| 3 | When the meal was praised to the heavens, the owner admitted the recipe was not exactly her own. |
| 4 | Her grandmother brough a honey-baked chicken as part of dowry when she sailed from scotland to america in the late nineteenth century. |
| 5 | In the intervening years, she altered her chicken to its present sensational rendition. |
| 6 | After i ate extra portions for two days, she generously donated the recipe." |
| 7 | place the chicken in a shallow glass dish or ceramic bowl. |
| 8 | Combine the honey with the vinegar and pour over the chicken, turning the pieces to coat with the mixture. |
| 9 | Let stand, covered, 2 hours. |
| 10 | Saute the bacon in a 12-15 inch cast iron skillet till crisp. |
| 11 | Drain on paper towels. |
| 12 | Crumble and set aside. |
| 13 | Add the vegetable shortening to the bacon drippings. |
| 14 | Heat over medium-low heat until hot. |
| 15 | Meanwhile, remove the chicken pieces from the marinade and pat dry. |
| 16 | Combine the flours, with the salt and pepper to taste on a plate. |
| 17 | Coat the chicken pieces well with the flour mixture. |
| 18 | Set aside 1 tbsp of the flour mixture. |
| 19 | Gently place the floured chicken skin side down in the hot grease. |
| 20 | Slowly fry the chicken pieces until crisp and the juices run yellow when pricked with a fork, about 20 minutes on each side. |
| 21 | Preheat the oven to 375°F. |
| 22 | Drain the chicken pieces on a paper bag and place on a shallow heatproof serving platter. |
| 23 | Place in the oven 12 to 15 minutes. |
| 24 | Meanwhile, discard all but 1 tbsp drippings from the skillet. |
| 25 | Stir in the reserved 1 tbsp floure mixture. |
| 26 | Cook, stirring constantly, 2 minutes. |
| 27 | Whisk in the chicken stock and cream, scraping the sides and the bottom of the skillet. |
| 28 | Cook over medium heat until thickened, about 5 minutes. |
| 29 | Reduce heat to low and stir in the lemon juice and hot pepper sauce. |
| 30 | Add salt and pepper to taste. |
| 31 | Stir in the chives. |
| 32 | Spoon some of the gravy over the chicken pieces and sprinkle with the reserved bacon. |
| 33 | Pass the remaining gravy on the side. |
| 34 | Serves: 4 |
