Vincent Price's Chicken Sweet and Hot

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!

• Ready In: 4 hrs 30 mins
• 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

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.