French Honey-Baked Chicken with Preserved Lemons

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 32 ounce chicken breast halves 
• 16 ounce skin-on chicken drumsticks 
• 16 ounce chicken thighs 
• 3 cups cooking wine dry white
• 0.5 cup honey divided
• 1.3 teaspoons kosher salt 
• 2.5 tablespoons matzo meal 
• 1.5 teaspoons olive oil 
• 2  onions separated sliced
• 0.3 cup preserved lemons 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• sieve
• roasting pan
• ziploc bags

Directions

1. Combine 6 tablespoons honey and wine in a small saucepan; bring to a boil. Cook until reduced to 1 1/2 cups (about 20 minutes); stir in Preserved Lemons.
2. Preheat oven to 37
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onions to pan; saut 5 minutes or until slightly tender.
5. Transfer to a roasting pan coated with cooking spray.
6. Place chicken, meaty side up, on top of onions.
7. Combine remaining 2 tablespoons honey, salt, and pepper in a small bowl. Rub honey mixture under chicken skin.
8. Pour wine mixture over chicken in roasting pan.
9. Bake at 375 for 50 minutes or until chicken is done.
10. Remove chicken from pan, reserving wine mixture.
11. Let chicken stand 10 minutes.
12. Remove skin from chicken; discard.
13. Place a zip-top plastic bag inside a 2-cup glass measure. Strain wine mixture from pan through a fine sieve into bag; discard solids.
14. Let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
15. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat.
16. Add matzo meal to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened.
17. Serve with chicken.