Raspberry Whiskey Bbq Chicken


 Ever since I had my gall bladder removed almost 3 years ago, I haven't been much of a chicken or meat eater due to my stomach not processing fatty foods as well. That may be why I am such a dairy lover. But I do make chicken and meat all the time and I just eat whatever sides I make- rice, potatoes, salad etc. Not to say I never eat chicken or meat but I really don't eat it often. I also never really liked it that much for it be such a problem for me. Chicken may seem a little boring as it is often served for dinner. This one was definitely not typical- preparation wise and according to those who ate it it was really delicious! The recipe for the potatoes which were the side dish here should be up in my next blog post so keep an eye out for that!


                                              The Raspberry Whiskey Sauce Simmering



                                                               Spoon Sauce over Chicken 

                                      
                                   Chicken in Pan After Hour of Being Baked All Ready to Be Served


Recipe:

-3 Chicken Bottom Pcs
-1 Large Vidalia Onion ( Yellow Sweet Onion ) Circle Sliced in Thick Pieces and then Halved
-1 Tsp Fresh Chopped Garlic
-1 Tablespoon Chopped Scallion- Green Parts Only
- 1/4 Cup Veg. Oil
-2 Tablespoons Whiskey
-3 Tablespoons Raspberry Preserves (Jam)
-2 Tablespoons Gefen Onion Garlic BBQ Sauce
-1/2 cup water

Saute' Onion, Garlic and Scallions in about 5 Tablespoons of the oil on a low-medium flame. Let it cook till veggies are all soft. Add the raspberry jam, bbq sauce, whiskey and water. Turn the flame up to bring it to a boil and once it has lower it back to low medium. Stir constantly allowing jam to melt in, alcohol cook out and sauce combine. In the meantime lay the chicken in a separate non stick frying pan with the rest of the oil. Fry on both sides for 5 minutes each or until nicely browned. Remove from frying pan and lay out in a 9x13 pan skin side up. Spoon prepared sauce over Chicken in pan laying the onion and scallion pieces over the chicken. Bake on 400 for 1 hour. When the first half hour has past turn the chickens over skin side down and baste the under side with sauce for 15 minutes. Then turn back over for last 15 minutes of cooking time spooning the onions over the chicken once again and basting with some sauce. Cut into it with a sharp knife to see if it's ready. If it releases red or pinkish juice and it's hard to cut in it should be put back in to bake. If it cuts in easily and is pretty soft and no red or pinkish juices are released then it is ready to be served.

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