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
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.
Photo: Chicken a la Polly Kohen Recipe
















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By knacht_7272553
Richboro, PA
on March 22, 2013
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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.
By trinisuite2000_...
Brooklyn, NY
on December 20, 2012
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This chicken is a hit every time I make it. And my family always looks forward to eating it.
By madridcook
norfold, 42
on March 08, 2011
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delicious and easy to make. My whole family loved it. This is going to be my signature dish when I have company.
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