Red Peppered Raspberry Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 large: Legs, chicken, whole, (thigh/drumstick) - skinned, fat trimmed
1/2 tsp: Salt,
1/4 tsp: Pepper,
1/4 cup: Butter, melted, opt
1 cup: Jam, raspberry, red,, seedless
1/3 cup: Vinegar, balsamic
2 tbsp: Soy sauce,
1/2 tsp: Pepper, red, flakes,, crushed
Parsley,
Put the chicken in a large shallow baking pan. Sprinkle with,
Directions:
salt and pepper, then drizzle the melted butter over chicken (this
step is optional if you want to lower the fat content of the meal).
Bake, basting occasionally, in a 375 F oven for about 45 minutes
or until the chicken is brown. Drain off the excess fat.
In a small saucepan, mix together the jam, vinegar, soy sauce,
and red pepper flakes. Cook stirring over medium heat until smooth.
Spoon the sauce over the chicken, bake, basting, for 5 minutes
more or until the chicken is glazed and fork tender.
Arrange chicken on a platter. Garnish with parsley.
* To reduce fat, butter may be omitted.
** Red wine vinegar may be substituted.
Cook: Gloria Bove, Pennsylvania
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Source from luhu.jp
step is optional if you want to lower the fat content of the meal).
Bake, basting occasionally, in a 375 F oven for about 45 minutes
or until the chicken is brown. Drain off the excess fat.
In a small saucepan, mix together the jam, vinegar, soy sauce,
and red pepper flakes. Cook stirring over medium heat until smooth.
Spoon the sauce over the chicken, bake, basting, for 5 minutes
more or until the chicken is glazed and fork tender.
Arrange chicken on a platter. Garnish with parsley.
* To reduce fat, butter may be omitted.
** Red wine vinegar may be substituted.
Cook: Gloria Bove, Pennsylvania
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Source from luhu.jp