Ingredients

4 chicken breast halves (2 to 2 1/2 lb total), with skin and bone

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

4 garlic cloves, finely chopped

3/4 teaspoon paprika

1/3 cup Sherry vinegar

1/3 cup reduced-sodium chicken broth

2 teaspoons mild honey

2 tablespoons unsalted butter

Description

The Tangy Honey-vinegar Sauce That Tops This Crisp-skinned Chicken Is Also Great On Pork, Duck, Or Even A Meaty Fish.

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