- This topic has 1 reply, 2 voices, and was last updated April 18, 2011 at 11:39 pm by .
- January 5, 2006 at 4:18 pm #235386Liss
Raspberry Currant Chicken
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly**(Also can subsitute Raspberry Vinegrette Salad Dressing for the vinegar)
For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F.Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).
Shared with original Budget101 list by: Kristi Stone (Thank You!!!)
- April 15, 2011 at 4:10 am #429869hamrsark
My mom and I tried this and loved it!!! we had a hard time finding current jelly though…which is a shame since we both like it and we use to be able to find it anywhere! i went with the vinegarette dressing since that’s what we had!it was kind of sweet though (the dressing) so i halved the sugar when i made the recipe and it turned out very nice indeed!!!!!
- April 18, 2011 at 11:39 pm #429877Liss
Currant jelly seems to be a regional thing. I’ve found it in the Northeast without any trouble, but was not able to find it in the South for years. If you have a Harris teeters near you, they have (what I consider) Yankee Treats- that is, foods in the Northeast that aren’t available everywhere. 🙂
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