Ingredients

4 Shallot

4 Garlic Clove

3/4 cup Water

3/4 cups vegetable oil (or combine walnut and safflower oil)

6 tablespoons Honey

3 tablespoons Dijon Mustard

1 1/2 tablespoons Tarragon, dried

1 1/2 cups Catsup

1 Whole Chicken Cut Up

1/2 cup Whipping cream

Preparation

  1. Blend first 9 ingredients 10 seconds.

  2. Refrigerate 1 cup marinade for sauce

  3. Divide remaining marinade in with chicken. Refrigerate overnight, turning occasionally.

  4. Preheat oven to 400. Line baking sheet with foil. Place chicken pieces skin side up on baking sheet, reserving marinade.

  5. Bake until chicken is 165, basting with reserved marinade. About 40 minutes.

  6. Boil the 1 cup reserved marinade with cream until reduced 1/2, about 10 minutes. Remove from heat and slowly whisk in butter.