| Level: | Easy |
| Total: | 2 hr |
| Prep: | 20 min |
| Cook: | 1 hr 40 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 611 |
| Total Fat | 32 g |
| Saturated Fat | 8 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 5 g |
| Sugar | 29 g |
| Protein | 36 g |
| Cholesterol | 135 mg |
| Sodium | 978 mg |
Reviews
Delicious! I followed recipe closely, using fresh pineapple chunks instead of canned and Pace Picante Salsa for the chili sauce. I would definitely make again. Even as leftover it was so good.
This chicken is a hit every time I make it. And my family always looks forward to eating it.
delicious and easy to make. My whole family loved it. This is going to be my signature dish when I have company.
There is only one word that can describe it: AMAZINGINLY DELICIOUS
This is one of my favorite dishes. I’ve used the regular ketchup type chili sauce as well as a spicy Mexican green chili sauce and both versions are delicious. Highly recommended!
First off, I was impressed and intrigued by all of the 5 star reviews this recipe received. My kids begged me not to put the raisins and pineapples in, but I did anyway. Chili sause – although only a few on the bottom shelf at WalMart – is now a new staple in my kitchen. The sherry wasnt overpowering at all. I couldnt find anything I would have changed.
I cant say enough about this recipe. It was totally delicious!!! Ill definitely pass this on. If you are on the fence about trying this one – just do it. Youll be glad you did. I am.
I cant say enough about this recipe. It was totally delicious!!! Ill definitely pass this on. If you are on the fence about trying this one – just do it. Youll be glad you did. I am.
This dish was excellent! I followed the recipe exactly except I left out the sherry and used half raisins half dried cranberries. The chicken was super moist (the dark meat was especially delicious) and extra gooey. The sauce was a perfect mix of tangy-sweet. I served it over white rice to soak up the thick sauce and it was a huge hit! I will definitely add this to my favorite recipe list!
I have made this several times. I finally saved the recipe to my computer so I would not forget a thing. Like many other reviewers, I have made it my own. I only use boneless chicken and I switched out the raisins for dried cranberries. When my sons friends come over they always love for me to fix this dish.
I left out the raisins and sherry and it was still so tasty. I will definitely make it again.
Followed recipe exactly, excpt for raisins (husband doesn’t like them). Turned out wonderfully. Chicken was very tender and moist. Sauce was sweet and tart; perfect balance. Will definitely be making this many time in the future.