I am bringing back another oldie but goodie from the archives today. I will certainly be featuring more of these in the future because to be completely honest the pictures in those posts were taken with my old olympus camera and aren't very good. And thats only the ones that are left after the incident of several pictures disapearing from my blog a while back for no given reason. In an attempt to bring back some of those great recipes and recover some of those photos, I am on a very great mission. I wouldn't say I am now a fantastic photographer but I can say I have come a long way. I have so much to learn and it certainly excites me!
Ever since I had my gall bladder removed almost 4 years ago, I haven't been much of a meat eater due to my stomach not processing fatty foods too well. I guess it's a good thing that I love dairy foods so much. I do still prepare dishes with chicken and meat often enough for the rest of my household. Chicken may seem a little boring as it is a dish chosen often as a dinner dish. This one was definitely not typical though- preparation and ingredients wise and it was absolutely delicious. On a side note I want to add that this recipe is also not extremely high in calorie so thats another huge pro. And finally here is the recipe:
Raspberry Whiskey BBQ Chicken
1 Lb. Chicken- Thighs or Legs
1 Large Vidalia Onion ( Sweet Yellow Onion ) Circle Sliced in Thick Pieces and then Halved
1 Tsp Fresh Chopped Garlic
1 Tablespoon Chopped Scallion- Green Parts Only
1/8 Cup Safflower Oil
2 Tablespoons Whiskey
1 Tsp. Chicken Consumme
Salt and Pepper
3 Tablespoons Sugar Free Raspberry Preserves (Jam)
2 Tablespoons Gefen Onion Garlic BBQ Sauce
1/2 Cup Water
1. Saute the onion, garlic and scallions over a low flame in a few tablespoons of the oil. Let it cook until they seem almost soft- about 2 minutes. Add the raspberry jam, bbq sauce, whiskey and chicken consumme. Turn the flame up a bit and stir constantly to bring it all together.
2. Preheat the oven to 350.
2. Lay pieces of chicken out skin side up in a 9x13 pan. Sprinkle each piece with some salt and pepper. Add the half cup of water to the bottom of the pan.
3. Bake for 45 minutes. Then remove the pan from the oven and spoon the prepared sauce over each piece. Put it back in the oven for another half hour or until the chicken seems cooked through completely.
4. Serve topped with spoonfuls of the raspberry sauce and onions.
Hope you will enjoy this recipe!
Thanks for stopping by and hope you had a great start to the new week!
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