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Chicken a la Polly Kohen

Photo: Chicken a la Polly Kohen

TOTAL TIME: 2 hr
Prep: 20 min
Inactive Prep: --
Cook: 1 hr 40 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 2 tablespoons vegetable oil
  • 1 (3 to 4-pound) whole chicken, quartered
  • Kosher Salt
  • Freshly ground black pepper
  • 1 small onion, medium diced
  • 2 to 3 cloves garlic, minced
  • 12-ounces chili sauce
  • 1/2 cup raisins
  • 1/2 cup dark brown sugar
  • 1/2 cup sherry
  • 1/4 cup water
  • 8-ounces canned pineapple chunks with half the juice from the can
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Directions

Preheat oven to 375 degrees F.

Heat oil in large saute pan over medium-high heat. Season chicken with salt and pepper and sear in a large saute pan only to brown the skin not to cook through. Remove chicken and add the onions. Cook until tender, about 5 minutes, then add garlic and cook until fragrant. Add the chili sauce, raisins and sugar. Return the chicken to the skillet, skin side up and cover the pan tightly with aluminum foil then bake for 1 hour 15 minutes. Uncover pan, add sherry, water and fruit and bake for another 20 minutes.

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  • on March 19, 2012

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    I loved this recipe. The chicken was delicious especially with the sherry but it was way too spicy. I am from the Caribbean and I love spicy food but I could not handle the spice in this recipe. The 12 ounce chilli sauce was way too much. I would recommend using a mango sauce instead; Something that is a little spicy and sweet at the same time. If you are going to use chilli, add a lot more sugar than the recipe recommends. My suggestion, if you have to use chilli, use only a spoon full.

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