Chicken a la Polly Kohen

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

ingredients

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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 September 05, 2013

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    I have made this dish several times and it is always delicious. I have served it with either egg noodles or a plain rice as both pair perfectly with the sweet sauce. A great make ahead dish and excellent for when you are having company or need to feed a crowd. I have never found this dish spicy, wondering is the reader below is using a different type of chili sauce. Enjoy!

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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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