This recipe turns ordinary raspberry jam into a sweet succulent glaze. With its attractive color and delicious flavor, this chicken is great to serve family and friends.
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium onion, thinly sliced
- 1 cup seedless raspberry jam
- Place chicken in a greased 13-in. x 9-in. baking dish. Sprinkle with basil, salt and pepper. Top with onion. Cover and bake at 375° for 30 minutes. Drain pan juices and reserve 1/2 cup (add water to make 1/2 cup if necessary). Add jam; pour over chicken. Bake, uncovered, basting occasionally, for 25 minutes or until chicken juices run clear. Yield: 4-6 servings.
Originally published as Raspberry Basil Chicken in Country Chicken Cookbook 1995, p83
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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