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Ingredients:
1 cup E. Waldo Ward Orange Marmalade (choose from our variety)
2 tablespoons soy sauce
1 cup of your favorite E. Waldo Ward Barbecue Sauce
12 boneless skinless chicken breast or 24 boneless skinless
chicken
thighs
1 tablespoon cornstarch
2 tablespoons cold water
Directions:
1
In a medium-size microwave-safe bowl, stir marmalade with soy sauce.
Microwave, uncovered, on high until softened, 1 minute.
2 OR
melt in a saucepan, stirring often.
3
Stir
in barbecue sauce.
4
Place
chicken in crock pot. Pour in sauce. Stir to coat chicken.
5
Cover and cook oh high setting 4 horus or low 6 hours.
6
TO BAKE: Preheat oven to 350 degrees F. Place chicken in a large
ovenproof casserole dish that will hold at least 16 cups. Pour sauce
over chicken. Stir evenly to coat. Set on baking sheet to catch
any drips if it bubbles over.
7
Bake, covered, in center of preheated oven until chicken feels springy
when pressed and the sauce is bubbly, about 1 3/4 hours.
8
To thicken sauce, remove cooked chicken to a large serving bowl.
9
In a small bowl, stir cornstarch with water until dissolved.
10
Carefully ladle liquid from slow cooker or casserole dish into a
medium-sized saucepan.
11
Set over high heat. Bring to a boil. Stir in cornstarch mixture.
12
Reduce heat to medium. Stir until sauce thickens, 2 minutes. Pour
over chicken.
Note:
You can also substitute E. Waldo Ward's Ginger Marmalade for the
Orange Marmalade if you prefer.
Makes
12 Servings 3 cups |