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Wednesday, February 27, 2013

Boston Chicken

I think this recipe sounds fantastic. I can't wait to try it.

"Whole chicken pieces and potatoes baked with a zesty sauce of thousand island salad dressing and fruit preserves. See if you can detect the secret ingredient! The end result is a beautifully golden brown presentation that's easy to throw together any night of the week and can be ready in about an hour."
1 cup thousand island salad dressing
1 cup pineapple-apricot preserves
1/4 cup grated onion
1 (1 ounce) package dry onion soup mix
1/2 teaspoon cinnamon
1 whole chicken, cut into 8 pieces,
washed and patted dry
4 large potatoes - peeled and halved
1. Preheat oven to 300 degrees F (150 degrees C).
2. In a bowl, stir together the thousand island salad dressing, pineapple-apricot preserves, grated onion, dry onion soup mix, and cinnamon until well blended. Place chicken in a large, oiled baking dish. Arrange potato halves around the edges of the pan, fitting chicken and potatoes tightly together in a single layer. Brush sauce over chicken, coating completely. Cover with aluminum foil.
3. Bake in the preheated oven for 40 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and remove foil. Continue baking 15 minutes more, or until potatoes are fork-tender and chicken is no longer pink in center. Both should have a beautiful golden brown glaze.

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