Marmalade Baked Chicken
Source of Recipe
Diane Ward mailto:writeplace@cfl.rr.com ,wwrecipes - Breakfast&Brunch - Malaysian Turkey Sausage - January 10, 2002, 2002, theme - My All-Time Favorite Recipe
Recipe Introduction
Dear Chef, Nell, and Fellow Kingdomites,
A while back my computer crashed, and I missed my daily fix for a few
weeks. It was during this time that I learned that I am addicted to
WWR, and our dear Chef. After all the Kudos I've collected using the
wonderful recipes shared by fellow foodies, I feel I have to do my bit
too. I'm still in Melbourne, Florida, ( which one of you Yanks came
down and left the door open? We are not happy with this cold weather
you let in), still with my wonderful Hubby, and our 2 resident kats,
(They are just too unusual to call them cats), and 2 lovely aquariums
filled with colorful fish. We call that Kat T.V. Since I last wrote,
we have added a darling new grandson to the family, and two foster
sons, who give us all a sense of joy. My teenaged grand-daughter will
going to the Dominican Republic later this month with a missionary
group, and we are all looking forward to her sharing new food ideas
with us when she returns.
Choosing one recipe to enter is a heroic challenge. We love too many
types of food to have just one, but this one has become an oft
requested dinner by family and friends. My husband and I are both
disabled, and have difficulty with any task that requires us to be on
our feet for extended periods of time, so we look for quick fix, but
tasty dishes. My husband gets the credit for discovering this one.
We both enjoy reading cookbooks.
This recipe comes from the Southern Living 1999 Yearbook, and quickly
rose to the top of our favorites list. The first time I saw my hubby
mixing up the ingredients, I thought, "yuck", but the end result is
one of the most delicious and moist chicken dishes I've ever
experienced. I've also discovered it is a great make ahead dish.I
prepare it the night before, then just pop it in the oven, and have
time to spend with my company. The original recipe called for a whole
5 - 6 pound chicken, but I have adapted it to use cut up fryers. A
whole roasting chicken works well too.
List of Ingredients
2 fryers cut into parts
1 cup orange marmalade
2 Tablespoons Worcestershire Sauce
4 teaspoons Old Bay seasoning
2 teaspoons finely chopped onion
1 Tablespoon chopped fresh parsley Recipe
mix all ingredients expect the chicken and parsley in a sauce pan,
bring to a boil, but do not boil. put chicken into large bowl, pour
marinade over parts, and let stand for at least 2 hours.(may cover and
keep in fridge over night) When ready to bake, pre heat oven to 350
degrees, line baking dish with foil, and lightly spray with cooking
spray. place chicken in pan, and pour marinade over it. Sprinkle
with freshly chopped parsley Bake covered for 20 minutes, uncover and
let finish baking until chicken tests done. baste the chicken with
the juices in the pan often to keep it moist.
prep time:10 minutes
Baking time: apx 1 hour 30 minutes
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