Question: My husband and I used to go frequently to Philadelphia, where we always dined at Chanterelles. Everything we ordered seemed unique and delicious. Please, could you ask the chef at Chanterelles if he will share the recipe for my favorite dish, the Chicken Fricassee with Orange Blossom Honey? -- Helen Obermeyer, Bryan, Ohio
Answer: Since English settlers introduced the honeybee to North America in the 17th century, the little pollinators have toiled endlessly to collect the golden nectar that they convert to honey. Honeybees live through the winter in the hive, eating the honey they have stored in the honeycomb cells during the summer. From the orange trees that bloom in March and April, they produce a white to light amber honey that boasts a distinctive flavor and the aroma of orange blossoms -- to produce one pound of honey, bees must travel back and forth between the flowers and the hive a distance more than three times around the world.Honey should be stored at room temperature, since refrigeration speeds up crystallization. If honey crystallizes, remove lid, place jar in warm water and stir to rejuvenate. Because honey clings to the measuring cup, spraying the measuring cup with vegetable oil cooking spray before adding honey will facilitate easy removal.
With spring in the air, the Northeast is perfumed with lilac; sweet scented magnolias are exploding in the South; while orange blossoms are bursting on the West Coast. Philippe Chin, chef and owner of Chanterelles in Philadelphia, incorporates a floral ingredient in Asian-inspired Chicken Fricassee with Orange Blossom Honey. Wholesome, naturally sweet honey balances the zing of fresh ginger and five spice powder. Ingredients are available in Asian markets.
CHICKEN FRICASSEE WITH ORANGE BLOSSOM HONEY
2 tablespoons olive oil
1 3-pound chicken, skinless, boneless and cut into pieces
1 large onion, chopped
1 large carrot, chopped
1 tablespoon flour
1 tablespoon grated ginger
1/2 tablespoon five spice powder
2 pieces star anise
2 cups chicken broth
2 tablespoons orange blossom honey
Pour olive oil in a large skillet over medium heat.
Add chicken and saute until golden brown. Remove chicken from skillet and set aside.
Add onion and carrot to skillet and cook until onion is tender. Reduce heat to low.
Add flour and cook, stirring constantly, 1-2 minutes. Add ginger, five spice powder and star anise. Gradually add chicken broth, stirring constantly to incorporate and eliminate lumps, and simmer 5-10 minutes or until sauce reduces and thickens slightly. Add honey and stir to blend. Add chicken and bring to a boil. Serve. Yields 4 servings.
Diane Howard is a columnist for Hunt House Syndicate. America a la Carte welcomes recipe requests. Send the complete address of the restaurant along with your name, address and phone number to: America a la Carte, P.O. Box 5994, Austin, TX 78763-5994, or fax: 1-512-453-2145, or via e-mail: (amercarte@aol.com).