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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Recipe courtesy Dave Lieberman Ingredients:
2 tablespoons vegetable oil |
1 (3 -4 lb) whole chickens, quartered |
kosher salt |
fresh ground black pepper |
1 small onion, medium diced |
2 -3 garlic cloves, minced |
12 ounces chili sauce |
1/2 cup raisins |
1/2 cup dark brown sugar |
1/2 cup sherry wine |
1/4 cup water |
8 ounces canned pineapple chunks, with half the juice from the can |
Directions:
1. Preheat oven to 375 degrees F.
2. Heat oil in large saute pan over medium-high heat.
3. Season chicken with salt and pepper and sear in a large saute pan only to brown the skin not to cook through.
4. Remove chicken and add the onions.
5. Cook until tender, about 5 minutes, then add garlic and cook until fragrant.
6. Add the chili sauce, raisins and sugar.
7. Return the chicken to the skillet, skin side up and cover the pan tightly with aluminum foil then bake for 1 hour 15 minutes.
8. Uncover pan, add sherry, water and fruit and bake for another 20 minutes.
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