Please enter the email you’re using for this account.
This is my go-to recipe when I want to make a chicken that is easy, flavorful, and consistently good. It’s the perfect blend of sweet and sour and always results in a moist, delicious dish.
8 chicken bottoms, or 2 broiler chickens, cut into quarters or eighths
onion powder, to taste
garlic powder, to taste
salt, to taste
paprika, to taste
1 14-ounce (397-gram) can cranberry sauce
1/2 cup Gefen Duck Sauce
2 tablespoons Tio Pepe Light Sherry or other sherry cooking wine
1/4 cup Gefen Honey
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Lay chicken pieces in a 9×13-inch pan or oven-to-tableware dish. Season lightly with onion powder, garlic powder, salt, and paprika. Cover and bake for one hour.
Meanwhile, mix together the cranberry sauce, duck sauce, sherry, and honey in a medium-sized bowl until relatively smooth.
Remove chicken from oven and pour the cranberry mixture over the chicken. Return chicken to oven and bake uncovered for an additional 45-60 minutes.
Photography: Daniel Lailah. Food Styling: Amit Farber.
How Would You
Rate this recipe?
Please log in to rate
Do you use jellied or whole berry cranberry sauce for this recipe
Jellied!
is this jellied Cranberry sauce or whole Cranberry sauve?
Long Cooking time? the total 2 hr cooking time at that temperature for chicken seems excessive to me. Doesn’t the meat dry out?
I hear you Natalie. I have definitely done dark meat for an hour and a half. I will double check. I think the best way to make chicken, since size of pieces is such a variable that will affect the outcome, is to test it with an oven thermometer at the 1 and a half hour mark. If it’s 160 you are good to go.
What is sherry cooking wine Where would I find it? I’m based in Israel
HI Rivka.
I am not sure where you can find this exact ingredient in Israel. I will contact someone who would be answer that better. In the meantime, have no fear! (Not that cooking should ever instill fear.) You can substitute the sherry with a nice Cabernet, or even better, a Merlot. And if you still feel that fear, take a swig or two of them while you are cooking…