Spring Fling Chicken

I came across this vintage recipe, from the nice folx at Kraft Foods somewhere on the internet and thought it looked interesting enough to try.

Designed to feature their brand’s barbecue sauce, I thought that the addition of orange juice and crystallized ginger was a nice touch and, as it turned out, it was very tasty.

And pretty easy, too. The original recipe called for a whole, cut up chicken, but bone-in thighs worked a treat.

Seasoned Flour:
•1/4 cup flour
•1 tbsp steak seasoning

•Bone-in chicken thighs
•1/4 cup cooking oil

•1 cup orange juice
•1 cup Barbecue Sauce
•2 tbsp brown sugar
•1 tbsp crystallized ginger, chopped
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste

Whisk the flour together with the steak seasoning in a shallow bowl.

Note: for gluten free, try almond flour.

Coat the chicken thighs with the seasoned flour.

Whisk the sauce ingredients together until nicely blended.

Warm the oil over medium high heat in a large pot, then add the chicken and brown on both sides.

Pour the sauce over the chicken in the pot, then reduce heat, cover, and simmer for 30 minutes.

Remove the cover and simmer for ten more minutes, until the chicken is tender and the sauce has reduced slightly.

Serve over rice with some chopped scallions scattered over the top.


This entry was posted in Chicken/Turkey/Duck and tagged , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.