Chicken Ono
"I found this recipe over 30 years ago in a women's magazine. I believe the word "ono" is supposed to mean "tasty" in Hawaiian, but I've never confirmed that! I have also tried it with pepper jelly for a slightly spicier version. Goes well with fried rice."
photo by *Parsley*
- Ready In:
- 1hr 45mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 chicken, cut up
- salt and pepper
- 2 tablespoons Dijon mustard
- 1⁄4 cup margarine
- 1⁄4 cup apple jelly (or pepper jelly)
directions
- Salt& pepper chicken pieces and put in flat baking pan, skin side down.
- Melt margarine in saucepan.
- Add jelly and mustard.
- Stir over low heat until everything blends into a sauce.
- Pour over chicken pieces.
- Bake 1-1/2 hours at 375.
- Turn chicken over midway.
Questions & Replies
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Reviews
-
Should call this chicken o-yes!! I used drumsticks and the only thing I would have done differently was take the skin off because I had to use a gravy separator as it was kind of greasy. -
This was really good. I don't think it needs the amount of butter... and I would definitely take the skin off of the chicken.... double the sauce. Maybe just the apple jelly and mustard? Not sure.. but I'm going to make it again. It was really delicious. Here is a recipe that was posted in 2004 and I'm just now the 5th reviewer. Try this... it's really good. I served it with rice and veggies. -
Super good and super easy! I used the apple jelly. I used cut up boneless skinless chicken breasts and doubled the sauce. I served the chicken pieces over rice. The flavors go very well together. I'll be making this again. Thanx for sharing! -
Very tasty! I ended up marinating the chicken in the sauce (my husband just had to have pizza when I was about to pop the chix in the oven). The chicken was tender and extra yummy! -
Lola, you are correct about ono meaning tasty. Your recipe sounds tasty, but it sure doesn't sound Hawaiian! Sometims soon, I'll give it a try.
RECIPE SUBMITTED BY
LaLa Lola
New Orleans
I live in New Orleans where we are completely spoiled by the fabulous food and restaurants and are hard to please when we venture far away from home. We were struck a hard blow by Katrina, but we're coming back slowly but surely. I work fulltime but love to spend weekends cooking for friends and family, especially during the holidays. Favorite cookbooks: anything from Southern Living and Bon Appetit magazines (the recipes don't intimidate me!).
I have 3 sons (2 of them steps) and 6 precious step-grandchildren. I say "steps" but I love them like my own. Both DH and I are in education (me clerical, him administration).
Before Katrina, we shared our love of food and cooking with 3 other couples in a dinner group called "Whine & Dine." Our quarterly dinner parties all had themes that were reflected in the menu, centerpieces, what we wore, etc. Tremendous fun as we celebrated the cuisines of Canada, Italy, seafood, fine restaurants, Martha Stewart. At a breakfast dinner party, we all wore pj's and slippers! The storm disrupted all of our families and homes and social lives for quite awhile, but I'm hoping we'll re-start our group again soon (now that everyone involved has finished repairing their kitchens!)
Update Oct 2009: Whine & Dine reunited after 4 years. The theme was Whine & Dine Goes to Hollywood. Menu: The Magnificant Seven-Layer Dip, Ratatouille, Veal Oscar, When Harry Met Salad, Ol' Yeller Squash, Okrahoma, and Napoleon Dynamite. All of us dressed as movie stars and "Oscars" were awarded. For a night, it was as if Katrina had never happened! Great, great, happy fun!
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