Vincent Price's Chicken Sweet and Hot
- Ready In:
- 4hrs 30mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 fryer chicken, quartered
- 1⁄2 cup butter
- 1⁄4 cup Worcestershire sauce
- 1 clove garlic, minced
- 1⁄2 cup red currant jelly (I couldn't find; I used black currant jelly)
- 1 tablespoon Dijon mustard
- 1 cup orange juice
- 1 teaspoon powdered ginger (I don't care for ginger; I used a couple dashes of allspice)
- 3 dashes Tabasco sauce (but if you're expecting this to be "hot", I'd add more...)
directions
- Combine all of the above ingredients, except chicken, in a pan.
- Heat gently, stirring until jelly is blended and sauce is smooth (it doesn't really thicken a lot, just a little bit).
- Cool.
- 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).
- Cover and cook in preheated moderate oven (I used 350 degrees F for the first 40 minutes, then raised it to 375 degrees F).
- Uncover, increase oven temperature to hot (I raised it to 425 degrees F) and baste frequently until chicken is an even dark brown.
- (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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Reviews
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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
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What a wonderful recipe! Baked chicken really doesn't get much better than this. The flavor was sweet without being TOO sweet, and it wasn't spicy at all. This is definitely a keeper. The changes I made are: 1) I didn't cook the marinade, I just mixed all ingredients (except the chicken) in a gallon sized zip lock bag and squeezed it all together until the jelly was completely incorporated (I think it helped that the jelly was room temperature); 2) I couldn't find red currant jelly (or even black currant), so I used Polaner All Fruit Cherry; 3) I halved the recipe and used four chicken thighs; 4) before placing the chicken in the marinade, I poked many holes in the meat on both sides; 5) I added the chicken, sealed the bag after pressing out the air, gave it a good massage and then let it sit for 24 hours in the fridge, flipping it every few hours; 6) after taking the chicken out of the oven, I separated out most of the oil, then spooned the sauce over the chicken and rice. There were several comments that the sauce was too copious, and I suspect this is because perhaps they crowded the chicken in the baking dish. Be sure to use a dish or cocotte that permits the marinade to reduce while it's baking with the lid off. This will not produce a thick gravy, but it will ensure the sauce coats the back of a spoon. If you take the chicken out of the oven and the sauce is too runny, you can always reduce it on the stove top.
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I have VP's cookbook since '77. I have worn it out! I used about 5lbs of chicken pieces and we love this chicken and make it on a regular basis. I agree with barbie66 and use orange juice concentrate with a table spoon of Frank's Hot Sauce. Tabasco has never cut it for us for flavor. It just taste like heated vinegar.
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois