(Apic. 6, 8, 13) Ingredients:
Instructions:
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Sprinkle chicken with salt and pepper and cook in oven, 200° for 70 minutes, adding liquamen, oil, wine, coriander and onion; stir until smooth; drain the cooking liquor and reserve. Heat milk, honey and salt; melt water and flour to make roux and add to milk; mesh repeatedly and cook for 15 minutes on low heat. In another pan, heat the cooking liquor, a little bit of honey, pepper and all the erbs, a little bit of wine; if necessary, thicken the sauce with flour. Put the chicken, cutted in pieces, in the milk sauce and pour all over the cooking liquor. Serve.