Linda's Chicken Divine
1 3-4lb chicken cut in 8ths with skin on
1 package drummettes
1 onions cut in circles
3-4 pepper (mix red & yellow) sliced wide julienne
1 cup honey
1 cup orange juice
1 tablespoon herbes de province
Freshly ground pepper
Preheat oven to 325°. Place sliced onions on bottom of pan and cover with peppers (try to fit all chicken in one broiling pan). Drizzle honey, orange juice over chicken and sprinkles herbes de province, season with salt and pepper. (Don't worry if honey is lumpy it will melt down when heated).
Cook chicken uncovered and baste without turning chicken every 20 minutes. When chicken is browned cover with aluminum foil and cook until tender (usually 45-60 minutes).
Serve chicken with red and yellow peppers on top and drizzle n some of the thickened cooking juices. Enjoy, this is one of my family's favorites.
Sweet and Sour Meatballs (PERFECT FOR PASSOVER!!!)
2lb minced meat
Salt and Pepper to taste
½ tsp garlic powder
¼ cup water
3 tbsp matzo meal
20oz tin tomato juice
1 cup ketchup
½ cup sugar
Few grains sour salt
Combine meat, eggs, seasoning, water and matzo meal and mix well. Form tiny balls. Combine remaining ingredients in a large saucepan and bring to a boil. Add meatballs. Cover and simmer for 1½ hours. Remove cover and simmer for ½ hour longer. Serves 8.
You can make this recipe with turkey as well. Also you can change the sauce if you choose and add some chili sauce (instead of ketchup) or use some chopped tomatoes and make it more of an Italian meatball dish.
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