Prepare dredge by sieving seasonings into the flour mixture and put aside on a plate.
3-4 lb. chicken, cut into serving pieces
3 tablespoons oil
3 cups whole milk
1\3 cup honey
* 1/3 cup of pine (Pinion) nuts
3 tablespoons minced fresh parsley
2 small leaves of fresh minced sage or 1/4 teaspoon dried sage
1/2 teaspoon savory
!. Dredge the chicken pieces in to the flour mixture, then brown in a neutral oil in a heavy saucepan.
2. While the chicken is browning, mix the rest of the ingredients (except the pine nuts) into a small bowl and pour it over the chicken when the chicken has reached a golden brown.
3. Simmer for 20 minutes.
4. Add the pine nuts just before serving.
Presentation: I recommend a bed of white Basmati rice for this dish. The rice will soak up the sauce and become sweet itself and the nutty flavor of the rice will contribute to the nutty flavor of the dish itself. As a variation, serve on a bed of Texmati Brown Basamati Rice to enhance the nutty flavor.
Garnish: Fairly standard, an onion spray, long slivers of carrots, parsley or whatever.