Bittersweet Farm Chicken

Combine all-purpose flour, salt, and freshly ground black pepper in a shallow bowl. Coat the frying chicken pieces evenly with the flour mixture, shaking off any excess.

Heat 4 tablespoons of butter in a large skillet over medium-high heat. Once melted and foaming, arrange the chicken pieces skin-side down in the pan and cook until golden brown, about 8-10 minutes.

Turn the chicken pieces over and cook the other side until golden, about 5-7 minutes. Transfer the browned chicken to a plate and set aside.

Pour off excess fat from the skillet, leaving about 1 tablespoon. Return the remaining 4 tablespoons of butter to the pan over medium heat.

Add the lemon juice, orange flavored liqueur, honey, grated orange peel, and soy sauce to the skillet. Stir well to combine and dissolve the honey into the sauce.

Return the chicken pieces to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer, then reduce heat to medium-low.

Cover the skillet and simmer for 25-30 minutes, turning the chicken pieces occasionally and basting them with the sauce, until the chicken is cooked through and the meat pulls away from the bones easily.

Transfer the chicken to a serving platter. If the sauce appears too thin, simmer uncovered for 2-3 minutes to concentrate the flavors, then spoon the sauce over the chicken and serve hot.