Red Peppered Raspberry Chicken

Recipe Ingredients

4 cups	250g / 8.8oz	Chicken leg quarters - skinless (large)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 cup	49g / 1.7oz	Butter - melted (opt)
1 cup	237ml	Jam - raspberry, red, - seedless
1/3 cup	78ml	Vinegar - balsamic
2 tablespoons	30ml	Soy sauce
1/2 teaspoon	2.5ml	Pepper - red, flakes, - crushed
		Parsley

Recipe Instructions

Put the chicken in a large shallow baking pan. Sprinkle with salt and pepper, then drizzle the melted butter over chicken (this step is optional if you want to lower the fat content of the meal).

Bake, basting occasionally, in a 375F oven for about 45 minutes or until the chicken is brown. Drain off the excess fat.

In a small saucepan, mix together the jam, vinegar, soy sauce, and red pepper flakes. Cook stirring over medium heat until smooth.

Spoon the sauce over the chicken, bake, basting, for 5 minutes more or until the chicken is glazed and fork tender.

Arrange chicken on a platter. Garnish with parsley.

* To reduce fat, butter may be omitted.

** Red wine vinegar may be substituted.

Source:
Cook: Gloria Bove, Pennsylvania "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest

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