Vincent Price's Chicken Sweet and Hot

READY IN: 4hrs 30mins
Recipe by EdsGirlAngie

Mwa-ha-ha-ha! Vincent Price actually was a world class gourmet cook. In 1965, with his wife Mary, he authored "A Treasury of Great Recipes", published by Grosset & Dunlap; the cookbook is still renowned as a masterpiece. Also, Price was the son of a candy manufacturer and the grandson of the inventor of baking powder. This chicken dish was featured either in an advertisement or magazine/newspaper; it is delicious! My preparation notations are in parentheses; FYI, I didn't particularly find it spicy "hot" at all; add more Tabasco if you think you'd like this dish hotter. Enjoy!

Top Review by barbie66

I made this dish last night -- I had been looking for a recipe like this one, as it closely resembles something that I used to make (but I had lost the recipe). I followed exactly, though I did add more garlic. This produces a lot of the sauce, but it seemed kind of thin. I think that my old recipe called for orange juice concentrate, which would make the sauce thicker. The flavor was quite good, but I think next time I will try with the concentrate. Thank you for sharing! --Marla

Ingredients Nutrition

Directions

  1. Combine all of the above ingredients, except chicken, in a pan.
  2. Heat gently, stirring until jelly is blended and sauce is smooth (it doesn't really thicken a lot, just a little bit).
  3. Cool.
  4. Pour sauce over 1 quartered chicken and marinate for 2 or 3 hours (I had a change of plans the day I prepared the marinade; mine marinated overnight).
  5. Cover and cook in preheated moderate oven (I used 350 degrees F for the first 40 minutes, then raised it to 375 degrees F).
  6. Uncover, increase oven temperature to hot (I raised it to 425 degrees F) and baste frequently until chicken is an even dark brown.
  7. (Before I put the chicken in at the higher temperature, I used a large spoon to take out some of the marinade/basting sauce; it seemed to make a lot to me-- I left just enough in the dish to use for basting, but not so little that it would burn at the high) Serve with rice.

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