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
- 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 See How It's Made
- 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).
- 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.