Vincent Price's Chicken Sweet and Hot

Name: Vincent Price's Chicken Sweet and Hot
Prep time: 3 h
Cook time: 1 h 30 min
Total time: 4 h 30 min
Yield: 4-6 serving(s)
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...)

Submitted 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!"

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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

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

barbie66
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.

Suzanne B.
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.

baltisraul