All too often there are sulky children at my dinner table. They show up especially when we've had a few too many days in a row of new recipes. They are same-old kids, they like the same-old things for dinner.
When I'm at my limit for pouts, and especially their thinly disguised scowls, I pull out this Jelly Chicken recipe. Turns those sulks into smiles. It's a table-pleaser and a mom-pleaser. It's easy to like and easy to make.
I've tweaked the recipe to use less sauce than the original, to make it less expensive and more healthful. This baked chicken recipe has been a favourite around our table since my friend Jane led me to it. (You can get to know Jane and more of her great ideas about nourishing your body and soul on her blog, Craving Fulfillment.)
- 1/2 cup grape jelly
- 1/3 cup ketchup
- 1 onion, minced (or 1 Tbsp onion powder, if you, like us have onion-phobic children)
- 1 Tbsp cider vinegar (or red wine, or white, whatever you've got really)
- 1/2 tsp dry mustard
- 1/2 tsp garlic, minced
- 1 kg (or approx 2 lbs) chicken thighs, skin removed
- Preheat oven to 350 F.
- In microwave safe measuring cup, measure and stir together the jelly, ketchup, onions, vinegar and spices.
- Microwave on HIGH for 2-3 minutes until mixture boils and jelly is melted.
- Arrange chicken thighs in a 13 x 9 baking dish.
- Pour the sauce over chicken. Turn pieces to coat both sides.
- Bake uncovered for 50-55 minutes until chicken is cooked well.
Adapted from "Looneyspoons" by Janet and Greta Podleski
Click here, for a Printable/Tablet-friendly recipe:
What's your fail-safe table-pleasing recipe?
This post first appeared December 2011
- but we ate it for supper tonight and I knew I needed to share it with our newest readers!