1 whole chicken cut into 8 pieces
1 tablespoon olive oil
salt & pepper
1 onion cut into thin slices
3 cloves of garlic diced
1 cup of seedless raspberry jelly
1/4 cup of balsamic vinegar
Wash and clean chicken pieces. Pat dry with paper towels. Place the chicken in a large ziplock bag with 1 tablespoon olive oil and salt and pepper. Marinate for 30 minutes. Put chicken in a large baking pan and fill the pan up slightly with water. Cover with foil and cook in oven on 400′ for an hour. While the chicken cooks, saute onion and garlic in a pot on the stove. Once golden and tender add the raspberry preserves and stir until smooth. Add the balsamic vinegar and stir together. Cook until boils. Uncover chicken and pour some of the glaze on. Cook for an additional 30 minutes. Once cooked you can glaze again with raspberry sauce if desired.
Tips/Tricks: I saved some of the sauce to serve with steamed green beans. Simply steam the green beans, then toss with 1 tablespoon of the raspberry glaze.
~ Recipes submitted by Nina Safar