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1
Put the chicken pieces in a mixing bowl.
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2
Blend the honey and vinegar and pour it over the chicken.
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3
Stir to coat the pieces evenly.
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4
Let stand at least two hours, stirring occasionally.
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5
Drain the pieces on paper toweling but reserve and set aside two tablespoons of the marinade.
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6
Sprinkle chicken with salt and pepper.
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7
Heat the lard and oil in a 12-inch frying pan to a temperature, if a thermometer is available, of 360 degrees.
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8
Meanwhile, combine the all-purpose flour with the whole-wheat flour.
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9
Add the chicken; stir to coat all over.
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10
Shake off excess.
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11
Place the pieces skin-side down in the hot fat and cook, turning the pieces often, until they are golden brown all over and cooked through, about 20 minutes or longer.
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12
The dark meat pieces generally require a longer cooking time than the white.
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13
Pour off most of the fat from the pan, leaving the brown particles that may cling to the pan.
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14
Do not wipe out the skillet.
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15
Combine the wine with the chicken broth.
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16
Heat the skillet and add the mixture, stirring to dissolve the brown particles.
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17
Cook until reduced by half.
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18
Add the cream, thyme, lemon rind, mint and the two tablespoons of reserved marinade.
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19
Cook until reduced to about two cups.
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20
Put the sauce through a fine sieve, pressing to extract all the juices from the solids.
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21
Reheat and season with salt and pepper to taste.
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22
Spoon sauce over the chicken and serve.
