Red peppered raspberry chicken

Yield: 4 Servings

Ingredients:

4 lg Legs

Instructions:

chicken whole -- (thigh/drumstick) -- skinned fat trimmed 1/2 ts Salt 1/4 ts Pepper 1/4 c Butter melted (opt) 1 c Jam raspberry red -- seedless 1/3 c Vinegar balsamic 2 tb Soy sauce 1/2 ts Pepper red flakes -- crushed Parsley Put the chicken in a large shallow baking pan. Sprinkle with salt and pepper then drizzle the melted butter over chicken (this step is optional if you want to lower the fat content of the meal). Bake basting occasionally in a 375 F oven for about 45 minutes or until the chicken is brown. Drain off the excess fat. In a small saucepan mix together the jam vinegar soy sauce and red pepper flakes. Cook stirring over medium heat until smooth. Spoon the sauce over the chicken bake basting for 5 minutes more or until the chicken is glazed and fork tender. Arrange chicken on a platter. Garnish with parsley. * To reduce fat butter may be omitted. ** Red wine vinegar may be substituted. Cook: Gloria Bove Pennsylvania Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc. : Georgetown Delaware 19947-9622