Fruity Sweet and Sour Chicken

 

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• Cooking and Prep: 1 h 45 m
• Serves: 8
• No Allergens

This recipe is fantastic with or without the fruits. We tested it with frozen pomegranate seeds (I found a large bag in Costco). It’s a lot easier than seeding pomegranates, let me tell you!

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Ingredients (16)

Glaze

• 8 ounces red currant jelly, or Tuscanini Raspberry Jam Preserves or other raspberry jelly

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  Tuscanini Raspberry Fruit Spread

• 3–4 cloves garlic, crushed or 3-4 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1/4 cup light brown sugar

• 2 tablespoons Kedem White Wine Vinegar

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  Kedem White Wine Vinegar

• 1 tablespoon red hot sauce

Chicken

• 1 large onion, sliced in rings

• 8 chicken thighs, or the equivalent in drumsticks

• garlic powder, to taste
• salt, to taste
• black pepper, to taste
• paprika, to taste

• 1/2 cup Baron Herzog Chenin Blanc or other semisweet white wine

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  Baron Herzog Chenin Blanc

• 1/2 cup apple juice, or 1 cup Moscato d’Asti wine

• 1/2 cup pomegranate seeds

• 1 cup fresh or frozen cranberries

• 1/2 cup red seedless grapes

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Start Cooking

Prepare Chicken

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Arrange onion slices on the bottom of a 9x13-inch baking pan.
3. Lay chicken pieces on top and season lightly with garlic powder, salt, pepper, and paprika.
4. Pour wine and apple juice over chicken.
5. Cover with foil. Bake for 45 minutes.
6. Combine glaze ingredients in a small bowl and divide evenly over chicken pieces.
7. Spread cranberries, grapes, and pomegranate seeds around the chicken as well.
8. Bake an additional 45 minutes, uncovered.

Credits

Photography: Daniel Lailah Styling: Amit Farber